Some challenge that locally produced foods aren’t safer and better for the environment. Research to support this statement includes, “Lincoln University in New Zealand found that four times more carbon dioxide is used to raise lamb in Britain than to import lamb from New Zealand to Britain, largely because ranchers in warmer climates use less feed.” This information shows that locally grown produce isn’t always the healthiest option and depends on the farmers practices for the outcome of the produce. Another source from an online publication obtained from a database talks about the distance ingredients for food have traveled from the processing plant to your table, along with farmer to consumer. According to statistics, “Trucks to haul food to large grocery stores traveled an average of 1,518 miles, while locally sourced food traveled an average of just 44.6 miles to markets.” This information shows why eating locally sourced food is the better option, its fresh and doesn’t travel and contaminate the economy with pollution and