Sourcing Food In Ontario vs International: What Science Says About the Nutritional Differences

Navigating the grocery aisles, the choice between locally sourced and imported foods may seem inconsequential. However, looking into the nutritional differences reveals that the journey from farm to plate significantly impacts the nutrient content of the foods we consume.

Imported food:

• Begins to lose nutrients within 24 hours of being picked due to enzymes feeding on nutrients and decomposing.

• Harvested before it’s fully ripe so it reaches the store without rotting.

• Air, artificial lights, and temperature changes during transport lower food’s nutritional value.

• Healthy vitamin C is quick to degrade in fruits and veggies right after harvesting.

• Antioxidant content of some produce declines in storage.

Local food:

• Picked at peak ripeness when it’s had time to build more nutrients on the vine.

• Transported only short distances.

• Not exposed to chemicals, gases, or waxes used to preserve food for long-distance transport.

• Doesn’t sit in storage for too long.

• Produce picked at peak ripeness has higher concentrations of micronutrients like potassium, magnesium, phosphorus, vitamin C, and vitamin A.

• Many local farmers use sustainable methods that make their soil more nutrient-rich and grow produce at a pace that allows roots to grow deeper and pull more nutrients from the soil.

While local foods generally offer nutritional advantages, the overall nutrient content difference is not as significant as one might think. Any fruits and veggies are beneficial additions to your diet as they provide important nutrients, whether they’re local, international, fresh, or even frozen.

If you are looking to curate a nutrient-dense diet, consider booking a personal chef who can work with you to achieve wellness excellence.