FOODPRINT, food miles, the carbon footprint of our food. We can’t help but ponder the foodprint of the dazzling produce we see at our local grocery store. All these exotic fruits are grown in places we can only dream about vacationing in, hopefully, grown with the environment and human rights in mind, picked a month early so they can travel thousands of miles, and placed ever so esthetically in our local markets. We live in such a food-abundant region that we can all intentionally make positive food choices that decrease our footprint.

We LOVE to see cartload after cartload of food leave our farm. When you buy your food directly from our farm, you are eating more nutritious, fresher food, using less packaging, keeping your money local while supporting a fourth-generation family farm, and building an excellent relationship with us—your food producer. It’s a win for all who are involved!

We know that most food-related carbon emissions are in the production phase. That is why we are energetically trying to lower our CO2 emissions through solar, biofuels, natural fertilizers, minimal sprays, composting, symbiotic wildlife relationships, minimal tillage, and our fascinating water-pumping windmill aiding irrigation. All while hoping that the carbon we emit is being sequestered in our fruit trees and field crops' long life cycles and high yields.

We aren’t scientists, but maybe you can answer this question: Can we collectively lower our food footprint by obtaining the majority of our food from hyper-local sources?