Farm-to-Table

1. The amount of fuel used to transport food from producer to store is measured in "food ____".
4. A strawberry shipped 10 miles to a grocery store has a much smaller "____ footprint" than one shipped 100 miles from another state.
8. ____ foods are produced without the use of chemical fertilizers or pesticides.
9. Maintaining food sources that are ____ is a goal of farm-to-table, so future generations can also meet their food needs.
10. The "Farm-to-Table" movement is also sometimes called "farm-to-____".
11. The farm-to-table movement hopes to create communities that are ____ -reliant, instead of ones who rely on long distance resources.
12. A farmers' ____ is a place where food producers can sell their products locally.

2. A ____ food is one that is eaten when it is naturally in season.
3. Serving ____ foods means your food doesn't have to travel very far to get to your table.
5. A ____ is anyone who makes food to sell, such as a farmer.
6. The farm-to-table movement is a response to the many packaged foods we've become accustomed to buying in modern decades.
7. Foods produced near the communities that will eat them reduce the negative impact on the ____.