Many areas around the world rely, either in part or altogether, on regional food systems. This method of production, marketing, and selling food at the regional level, as opposed to a national or international level, brings with it many benefits.
First and foremost is the ability for a regional food system to strengthen local economies. To do this, the particular regional system must produce food that responds to the local markets in the area, that is, the system should take into account the demand that the marketplaces currently have, have retained, or may arise in the future. The regional food system must also produce food, especially in the case of crop growing, that can flourish under the given circumstances that the regional climatological and environmental changes may pose. These changes can include but are not limited to, temperature, humidity, soil health, and even the natural wildlife. And finally, the regional food system must be an appropriate size to not only profit from the food market, but also meet consumer demands. If a regional food system cannot produce the quantity, quality, and type of food in demand, then the system will be unsuccessful.
Other benefits to a more localized food system are those benefits to any consumer of the products in that regional system; access to truly fresh produce, knowledge of seasonal growing habits of various foods, and the ability to hold farmers or producers accountable for their product. Finally, a regional food system can protect against mass contamination of produce while also helping to prevent waste of good food.