Is 'locally grown' really healthier?

"Locally grown" has become connected with "healthy" and "environmentally friendly," but is that always the case?
According to a HealthDay News report, even dietitians aren't in complete agreement on the subject, but it does seem that the message is a step in the right direction. "Most of what the locally grown movement is about is not eating processed foods from larger companies, but rather eating more natural, unprocessed, wholesome foods," said Dawn Jackson Blatner, a registered dietitian and spokeswoman for the American Dietetic Association. "A local apple may or may not be any better than an apple grown farther away, but it is most definitely better than an apple-flavored product you get from a package."
In general, dietitians believe that local produce is better than something that comes from farther away because the longer it takes to get in your hand the more nutrients are lost. Nuts and legumes, however, retain the same amount of nutrients and flavor no matter where they come from. Meat also retains freshness longer than produce, so locally raised becomes more about the animals themselves.
"It all depends on the farmer's methods," said Andrea Giancoli, a registered dietitian. "A local farmer may use the same methods as a big industrial farm. There's no guarantees that just because livestock is grown locally it's going to be better for you." People focused on healthy meat should ask how the animals have been fed, what their living conditions are like and whether they've been given antibiotics or hormones.
Basically, when it comes to what you eat, "the most important thing is that you choose healthy foods," said Blatner. "And, once you're done with that, wouldn't it be nice to have your food come from a local source?"

Restaurant industry outlook brightens

With the economic downturn easing, the restaurant industry is expected to show gradual improvement in 2010, according to the National Restaurant Association’s 2010 Restaurant Industry Forecast. Industry sales are projected to reach $580B this year, a 2.5% increase in current dollars over 2009 sales. When adjusted for inflation, 2010 sales will be essentially flat, which is an improvement over the 1.2% and 2.9% negative growth in real sales that the industry experienced in 2008 and 2009, respectively. Restaurant sales are expected to represent 4% of the U.S. gross domestic product.
Quick-service restaurants are projected to post sales of $164.8B in 2010, a gain of 3% over 2009. Sales at full-service restaurants are projected to reach $184.2B in 2010, an increase of 1.2% in current dollars over 2009.
According to the 2010 Restaurant Industry Forecast, consumers will continue to seek value, convenience and expanded menu options in 2010. Locally sourced food, sustainability, and health and nutrition will be the top trends on restaurant menus this year, the study says.