There has been a lot of hype about local food lately and we think that is great. Generally speaking, the less distance food travels from farm to plate, the fewer greenhouse gases are emitted. Another added benefit: it tastes better! One thing we would like to emphasize, however, is that “local food” should not only be about how many miles the food travels to the plate, it should also be about serving seasonal foods (e.g. those that are native to a region or at least climate appropriate). Energy intensive greenhouse operations in cold climates are not especially great for the environment.
For events in destination cities that experience especially cold winters (like those in the northern United States and across Canada), sourcing local and seasonal foods can be difficult. That said, many people would be surprised to learn about the kind of cold-hardy vegetables available, (like spinach, chard, carrots, scallions, arugula, etc.), that can be grown with low-impact winter farming techniques in sub-zero temperatures. All you need is the right caterer; one accustomed to purchasing from responsible sources and preparing options like this for your green event.