The mere appearance of the burger was enticing. On consumption, I articulated its tasty nature to the regular and fast deliveries covered from the farm to the restaurant. Further, the organic farming practices and sustainable strategies used by the farm in outsourcing other products contributed to the food’s value. I ate mashed potatoes served with beef stew on the second day, whose ingredients emanated from Buckleberry Farm. It was realistic from the cost analysis that the farm stipulated reduced prices for its products prices citing to the reduced costs of the meals (Miller, 2014). For instance, the burger sold at $7 compared to the other burgers that cost $7.9 in the competing restaurants. The perception held following the meal’s consumption was that “local” food represented any supplies bred under sustainable and socio friendly methods within the US (Schindler, 2014). I concluded that eating local food was a healthy and an economical practice worth embracing.
In the contemporary global community, the majority human population prefers organic to inorganic foods. The perception is that organic agricultural foods are healthy compared to those grown under inorganic practices. It is arguable that the former practices include toxic elements that harm flora and fauna. The highlighted aspect prevails amongst other benefits accrued from the solution to consume locally grown and processed foods. The production and processing of the food at Buckleberry Farm is subject to strategic measures that guarantee hygiene and fast delivery thereafter. Arguably, the locally produced food will cost less compared to similar foreign or distant products in Eugene, Oregon. The freshness of local foods is evident from the practices embraced by the stakeholders (Miller, 2014). Foreign foods are subject to costly processes from production to marketing. In the end, outsourcing of the foreign foods incurs