Once a nation of farmers, Americans are again discovering the benefits of locally grown fruits and vegetables. They’re fresher. They taste better. Even if they’re not organic, they probably have fewer chemical pesticides, herbicides, insecticides and fertilizers, which are used in much larger amounts by industrial farms.

Especially popular among schools—both K-12 and colleges and universities—where it is also known as Farm to School, Farm to Fork provides critical new markets for hard-pressed local farmers. It also creates local jobs and supports local businesses. It dramatically lowers the environmental impact, since it reduces the average trip of transporting food to the consumer from 1,300 miles to less than 500 miles, or often considerably less.

Like sustainable design, Farm to Fork offers significant environmental and economic benefits. In addition, with its nutritional advantages, it promises to help us all—adults and children—eat healthier and could even help support America's battle with obesity.