Economies of scale in food production are the entire reason we can feed the six billion people on Planet Earth.
I was going to say, with economies of scale, it is more frugal to eat the produce flown in from wherever.
Otherwise, IT WOULD BE MORE EXPENSIVE.
Absent subsidies, the free market reflects the most efficient delivery of food.
The cheapest apples are the ones that were most efficiently grown, shipped and stored.
It’s reflected in the price.
When you buy the cheapest, you are usually supporting the most efficient producer.
Sometimes you may be getting ripped off with older stuff or crummier stuff, but you just have to be a sharp consumer on that.
The exception is if we are discussing subsidized stuff, which will skew the efficiency of the free market’s analysis.
BTW I also found that by eating honey from a beekeeper down the road from me, honey made from local pollen, I don't get the hay fever I used to get.
I didn’t work a million years to climb to the top of the food chain to be a vegetarian or vegan.
But this isn’t about feeding the planet. It’s about supplying a niche market — chefs at certain kinds of restaurants that want certain kinds of foods not generally available on the broader market at a reasonably price and fresh, for use in “special” dishes designed to up the restaurant’s game.
Two completely different things.
No one is ever going to need to grow acres and acres of purple kale or exotic beans in order to feed the planet.
This type of farming is no different from manufacturing. In fact, it is more like manufacturing than agriculture, precisely because its purpose is not to grow food for feeding the masses, but to grow food as a sort of “art supply,” for use by creative chefs in the culinary arts.