Nourishable Places


from Original Green

by Steve Mouzon

Nourishable Places grow a significant portion of their food within a few miles of where it is eaten, and could grow more in a long emergency. Today, the ingredients of an average meal in the US travel over 1,300 miles to get to your table, and that number is growing every day. The data for meals in the EU is probably fairly similar. Currently, very few places in the United States are Nourishable Places, but as the industrializations of China and India continue, resulting in a billion new cars competing for gas over the next several years, the cost of food transportation will become much more significant.

Nourishable Places are found almost nowhere in the First World today because of the shallow inflections in real estate value. Because we can drive for miles in a short period of time, we tend to value farmland similar to developable land in town a few miles away. This means that the farmland is easily gobbled up for new development. In order to be able to look from a town to the fields where your food is raised, conditions must be developed that allow for sharp inflections in real estate value at the edge of town. There is much work to do in this regard.

The most promising development leading to Nourishable Places is work over recent decades to make agriculture more compact. Large-scale agriculture is very man-hour efficient, allowing huge quantities of food to be raised using very few laborers, but it does not use land area so efficiently. But bio-intensive methods, some of which have existed for centuries, allow all of the food needs of one person to be met on as little as one quarter of an acre. Nourishable Places usually incorporate the following principles: keep reading at

This entry was posted in Climate Change, Culture, human scale, land use, Livability, Placemaking, Science, Sustainability, Uncategorized, urban design, urban planning, What if? and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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