Most Americans could be fed entirely by food grown within 100 miles of their homes, according to new research published last week in the science journal Frontiers in Ecology and the Environment. The study, led by professor Elliott Campbell from the University of California, Merced, mapped the potential of every U.S. city to obtain food through local food networks. The researchers found that most areas of the U.S. could feed 90% of the local population with food grown or raised within 50 miles, making agriculture more sustainable. Campbell said the popularity of “farm to table” has increased significantly over the past few years as people become more interested in supporting local farmers. “Farmers markets are popping up in new places, food hubs are ensuring regional distribution, and the 2014 U.S. Farm Bill supports local production - for good reason, too,” Campbell said. “There are profound social and environmental benefits to eating locally.” Campbell and his students used data about land productivity from the U.S. Department of Agriculture and looked at the farms within a local radius of every major population center in the country. By comparing the potential calorie production to the population of each city or town, they arrived at the percentage of the population that could be supported entirely by locally grown food. Although local food potential has declined over time due to limited land resources and growing populations and urbanisation, particularly in some coastal cities, the researchers were surprised at how much potential still remains. Most areas could still sustain between 80% and 100% of their populations with food grown or raised within 50 miles. New York City, for example, could feed only 5% of its population within 50 miles, but as much as 30% within a radius of 100 miles. The greater Los Angeles area could feed half the population within 100 miles. Plant-based diets can also make a difference. San Diego, for example, could feed 35% of its population based on the average U.S. diet, but as much as 51% of the population if people switched to plant-based diets. According to the study, local food systems may facilitate agroecological practices that conserve nutrient, energy, and water resources. “One important aspect of food sustainability is recycling nutrients, water and energy. For example, if we used compost from cities to fertilise our farms, we would be less reliant on fossil-fuel-based fertilisers,” Campbell said. “But cities must be close to farms so we can ship compost economically and environmentally. The scientists hope their maps will provide the foundation for discovering how recycling could work. (ab)