Why “Better Than Organic” Often Means Local, Recent, and Real

I love shopping at the fruit and veggie stand near my house. It makes me feel good to know where my food is coming from.

I’ve gotten to know the farmer at my market personally. She’s shown me the organic seeds she plants, and has let me see the type of soil she uses. We even talk about her natural methods of keeping nutrients in the soil and deterring bugs.

And now I don’t need to go to a huge store any more to sort through all the produce stamped “organic.” I’m feeding my family better than organic.

What’s wrong with organic fruit and veggies at your grocery store?

Well, ever wonder why the lettuce at your supermarket seems so lifeless? It has a lot to do with how it got there.

The food at major grocery stores travels an average of roughly 1,500 miles to get there. A widely cited analysis from Iowa State’s Leopold Center estimated conventional produce supply chains at about 1,546 miles, with other summaries placing fresh produce in the ~1,300–1,500 mile range (ATTRA overview). A lot of produce comes from Mexico, Asia, Canada, South America and other countries. By the time it lands at your supermarket, it just isn’t the same as when it was fresh from the ground or the tree.

Why time and temperature matter (a lot)

Produce is especially sensitive to transport and storage. Spinach is a great example. A Penn State–linked study reported in the Journal of Food Science found that packaged spinach held at ~39°F (4°C) for eight days retained only about half its folate; losses accelerated at warmer temps, and carotenoids dropped as temperatures rose (Penn State release; JFS abstract).

Vitamin C is even more labile—sensitive to heat, light, and oxygen. Multiple reviews show storage at higher temperatures accelerates ascorbic acid loss in fruits and vegetables (MDPI 2023 review; open-access overview). Translation: the sooner you can eat fruits and vegetables after they’ve been pulled from their nutrient source, the more your body benefits. And taking nutrients in through your food is the best way to get the nutrition you need.

Why I choose local (even vs. big-box organic)

That’s why buying your fruit and veggies from local farms you trust is better than buying organic. I buy fresh, local and organic food from small farms for many reasons.

• First, the food is more nutritious because small farmers harvest their crops a couple of days or less before they sell them. This makes them taste good, too. Better than anything you’ll find at a supermarket.
• Many small farmers use organic farming methods and seeds, even though their foods aren’t certified organic. That’s because they can’t always afford the certification process.
• I find varieties I can’t get anywhere else. Small farmers can raise several selections of crops—many passed down through generations. The local fruit stand is one of the only places to find these rare selections.

One of the best reasons I buy from local farms is that I want to support my community. There are less than one million farmers in the U.S., and when you buy directly, more of the revenue stays with the grower and within the local economy. Programs tracking local food economics and access (e.g., USDA AMS) document these community benefits (USDA “Why Local Food Matters”; Cornell Cooperative Extension).

Find trusted local farms and markets

So if you want to experience all these benefits, start here:

• Alternative Farming Systems Information Center (afsic.nal.usda.gov): A library of resources about local, fresh, organic food. It includes everything from articles to full reports and databases.
• Community Involved in Sustaining Agriculture (buylocalfood.org): Excellent general resources about buying locally.
• Eat Well Guide (eatwellguide.org): Type in your ZIP code to find fresh food sources in your community.
• Food Routes (foodroutes.org): National nonprofit rebuilding local food systems through events, guides, and education.
• Local Harvest (localharvest.org): National directory of small farms, CSAs, and markets—kept up to date by the community.
• USDA Farmers Market Directory (ams.usda.gov/local-food-directories/farmersmarkets): Official, searchable database of markets nationwide.

Three practical asks at the stand

1. Don’t assume all Mom-and-Pop farms use organic methods. Some could use conventional pesticides or fertilizers. Ask.
2. If you’re at a farmers market, find out where the produce was grown—especially if it’s out-of-season for your area.
3. Ask about best ways to pack and store your food, when it was picked, and whether organic or heirloom seeds were used.