Supermarkets are beginning to catch on just that stocking locally-grown corn and tomatoes is not enough for customers. Now they are competing with farm stands and farmers’ markets for a wider variety of fresh fruits and vegetables.

It’s been a boon for local farmers. In July, Wal-Mart announced that it plans to spend $400 million this year on locally grown produce, making it the largest player in that market.

Some independently owned, small-to-medium-size chains have been selling extensive lines of local seasonal fruits and vegetables for years, lines they are now expanding. However, for the largest supermarket chains, where for decades produce has meant truckloads transported from the West Coast, it’s not always easy to switch to the farmer down the road.

But soaring transportation costs, not to mention a growing customer preference for local food, have made it more attractive not just to supermarkets but to the agribusiness companies that supply them. Growers like Dole and Nunes have contracted with farmers in the East to grow products like broccoli and leafy greens that they used to ship from the West Coast. Because of fuel costs the cost of freight is now sometimes more than the cost of the products.

The Environmental Working Group, a nonprofit organization that advocates for policies that protect global and individual health, produces the Shoppers’ Guide to Pesticides in Produce. It is based on the results of nearly 43,000 pesticide tests.

Organic fruits and vegetables are by definition grown without the use of pesticides. But some find the expense of organic foods prohibitive. Of the 43 different fruit and vegetable categories in the Guide to Pesticides, the following twelve foods had the lowest pesticide load when conventionally grown. Consequently, they are the safest conventionally grown crops to consume:

• Broccoli
• Eggplant
• Cabbage
• Banana
• Kiwi
• Asparagus
• Sweet peas (frozen)
• Mango
• Pineapple
• Sweet corn (frozen)
• Avocado
• Onion

By Vernon DeFlanders A total vegetarian or vegan diet, contrary to popular belief, is interesting, flavorful and usually includes a much wider variety of foods than those consumed by the average omnivore. By adopting a vegetarian diet, not only do we avoid the risks presented by consuming animal products, we enjoy colorful fruits and vegetables, whole grains, nuts and legumes provide an abundance of vitamins, minerals and antioxidant packages. Copyright (c) 2008 Vernon DeFlanders Vegetarians

Many people think of food waste as a benign substance. It’s biodegradable after all, right?

But for food to compost properly, it needs light and air. In a landfill, it has neither. Instead of composting, it produces methane gas, which contributes to global warming.

Through poor portion control or buying too much food that goes bad before you use it, you can create a lot of waste. Follow these tips to help you reduce food waste, save money and protect the environment:

1. Write a list

Plan your meals for a week. Check the ingredients in your fridge and cupboards, then write a shopping list for just the extras you need.

2. Stick to the list

Take your list with you and stick to it when you’re in the store. Don’t be tempted by offers and don’t shop when you’re hungry — you’ll come back with more than you need.

3. Keep a healthy fridge

Check that the seals on your fridge are good and check the fridge temperature too. Food needs to be stored between 1 and 5 degrees Celsius for maximum freshness and longevity.

4. Don’t throw it away

Fruit that is just going soft can be made into smoothies or fruit pies. Vegetables that are starting to wilt can be made into soup.

5. Use up your leftovers

Instead of scraping leftovers into the trash, why not use them for tomorrow’s ingredients?

6. Rotate

When you buy new food from the store, bring all the older items in your cupboards and fridge to the front.

7. Serve small amounts

Serve small amounts of food with the understanding that everybody can come back for more once they’ve cleared their plate. This is especially helpful for children, who rarely estimate how much they can eat at once.

8. Buy what you need

Buy loose fruits and vegetables instead of prepacked, so that you can buy exactly the amount you need. Choose meats and cheese from a deli so that you can buy what you want.

9. Freeze

If you only eat a small amount of bread, then freeze it when you get home and take out a few slices a couple of hours before you need them. Likewise, batch cook foods so that you have meals ready for those evenings when you are too tired to cook.

10. Turn it into garden food

Set up a compost bin for fruit and vegetable peelings. In a few months you will end up with rich, valuable compost for your plants. If you have cooked food waste, then a kitchen composter (bokashi bin) will do the trick.

As more Americans are sickened by the salmonella outbreak sweeping the country, consumer groups have urged the FDA to put emergency rules in place to track the movement of produce.

Food safety and consumer groups argue that traceability will make it easier for officials to track the origin of fruits and vegetables and identify the source of foodborne toxins such as salmonella or E. coli.

The Center for Science in the Public Interest and the Consumer Federation of America said that an effective tracking plan must follow the produce from the farm to the table, and use a single system that ensures proper record-keeping throughout the process.