On multiple occasions 2nd Green Revolution has written about the need for local energy generation. Using renewable sources of energy that fit the location ensure sustainable electricity production. Add to this the notion of food production, and the local argument becomes more robust. Recent posts about Alice Waters and the Slow Food movement as well as the Air Force Academy’s move to energy independence, coupled with the news that the White House started an 1,100 square foot vegetable garden, and the signs pointing to growth of local food and energy generation are becoming clearer. A recent story on The New York Times‘ website  echoes this sentiment. The article focuses on the groundswell of support for organic, local food created in part by Ms. Waters and author Michael Pollan. Mr. Pollan’s treatise, The Omnivore’s Dilemma, points to the perils of centralized food production. His exposé of Confined Animal Feeding Operations (CAFOs) reveals the unsustainable practices taking place on large livestock farms. While the cost of organic and locally grown foods remains high, arguments have been made for the health benefits of consuming these foods. However, this latter point has been debated as further studies are conducted. Pollan discusses the data currently available touting the health benefits of organic foods. Although the debate is still forming, scientific studies detail the benefits of eating these foods. Perhaps the greatest factor in favor of organics include the lack of preservatives and harmful pesticides, which affect the health of both the consumer and the environment.

- Eric Wilson