U.S. sales of organic foods and beverages grew from $1 billion in 1990
to $24.8 billion in 2009,
according to the Organic Trade Association.
The sector saw double-digit growth — often more than 20 percent —
every year over the past decade except 2009, at the tail-end of the
recession. Even then, organic sales rose 5.9 percent from the previous
year while total food sales increased only 1.6 percent.
The UGA Center for Agribusiness and Economic Development has
quantified the economic effects of eating local food in Georgia,
in this report:
The Local Food Impact: What if Georgians Ate Georgia Produce?
Prepared by: Sharon P. Kane, Kent Wolfe, Marcia Jones, and John McKissick Center Report: CR-10-03 May 2010
If Georgians produced all of the fruits and vegetables that they consumed,
it could provide a way to close this utilization gap (the difference
between state-wide production and consumption) of over $780 million
per year. Even if this level can’t be achieved, simply closing the gap
in one commoditylettuce, for examplecould mean an additional $83.6
million of direct revenue to local producers.