A 3-Part Kitchen Audit That Will Dig into Your Localness and Actually Blow Your Mind!
If you are just finding this, you can sign up for The Local Food Challenge here. It has a different challenge every month!
When we think about eating local, we often focus on what we buy. But what about what we already have in our kitchens? What we are already in the HABIT of buying?
This week’s Local Food Challenge is a Kitchen Audit, where we’ll take a closer look at our food supply—what’s local, what’s not, and what we might be able to change. I know the word "audit" has chills running down your spine like you're in trouble with the IRS, but this is one of the most fun parts of The Local Food Challenge.
If you are a good Tom Sawyer character, you might even hoodwink your spouse or kids to do this challenge for you. Here are some worksheets to help it feel more official.
Even if you can't get someone to do this, it's fun. I promise. It is full of meaningful AH-HAs. And remember, it's not about perfection. It’s about awareness—so let’s get curious. Grab a notepad or print the worksheets and take inventory of three key areas: your refrigerator, pantry, and spice cabinet.
1. The Refrigerator: Your Freshest Foods
Start with your fridge, where your freshest ingredients live. Open the door and scan for:
Local vs. Imported Produce: Are your apples from a nearby orchard, or did they travel 2,000 miles? What about your greens? When I did this challenge a few years ago, I couldn't really find some of these answers, but it really changed how I looked at my shopping list.
Dairy & Eggs: Are they from local farms, or big brands with supply chains across the country? I have my own hens so my eggs are super local (and sometimes come with straw or feathers!). I am obsessed with the Greek yogurt from a local farm and when I have to substitute Fage or some other brand like that I am just not as happy at breakfast time!
Surprising Labels: Some organic brands source globally. Double-check where your organic carrots or yogurt actually come from. When I did the "How many miles?" exercise (here's the blog post if you didn't do it yet), I think my carrots really added some miles to my meal. Instead of local carrots (which store really well and are available pretty much year round) I had Cal-Organic carrots which traveled from California to New York before they made it in my beef stew. Also an easy swap with barely any planning or inconvenience.
Don't forget the condiments: Where is your mayo from? Ketchup? What else is in the door of your fridge? Sometimes this exercise has double benefits (e.g., some of the stuff in my door was expired or just really, really old. Eek.
📌 Quick Shift: Buy eggs or dairy from a local farm or farmers' market. This is an easy swap for most.
2. The Pantry: Staples and Processed Foods
Now, let’s move to dry goods—grains, beans, snacks, and canned foods. Here’s what to check:
Where do your staples come from? Is your rice grown in the U.S. or imported from Thailand? What about your lentils, flour, or pasta?
How processed is your food? The longer the ingredient list, the more industrialized the supply chain.
Here is something I realized when I dug deep into my pantry. We buy what our families have always had on the shelf. I decided to take a closer look. Wheat Thins for example. I kinda love them. But when I took a closer look at the ingredient list and noted the thinly veiled nod to the inclusion of GMO ingredients, I decided to make a change.
Peanut butter is another one for me. Confession: I love really ultra-processed peanut butter -- especially JIF, creamy style. I don't even remember the ingredient list, but beyond not being local it was not food.
Also, a note here, just personally. Once in a while my pantry will have both Wheat Thins and JIF. Maybe even Frosted Cherry Poptarts. Definitely Cherry "flavored" Pull 'n' Peel Twizzlers. But beyond those vices, I push for local and whole foods. ;)
What could you replace? Many communities have local grain mills (if you're lucky) or bean growers—could you swap one item? Ask at your farmer's market. Often I find great crackers made by farmers or local bread purveyors.
📌 Quick Shift: Find a local grain, like regional flour or oats, and swap it for your usual brand.
3. The Spice Cabinet: The Global Pantry
Spices are the most international part of any kitchen. While some travel is inevitable, it’s good to be aware of sourcing. This audit has usually taken people by surprise. We all scratch our heads and ask, "Can I even get spices closer to me?" Ask around and you will find them. Farmers often know. And in the hills of North Carolina, check out Well Seasoned Table for their local, clean spices and blends.
Where do your spices come from? Cinnamon from Sri Lanka, cumin from India—how many miles did they travel? The questions for the curious here go even deeper. How long before those spices reached the store? Were they stored previously? How long can they stay on a store shelf? How long have they been in my spice cabinet (that's a doozy)? And, a little known fact, the spices on your grocery store shelf have been irradiated before getting there.
Local Herbs & Blends: Some herbs—like rosemary, thyme, and oregano—can be sourced locally or even grown at home. You can even do this in a windowsill if you don't have a yard.
Condiments & Sauces: Hot sauce, ketchup, jam—where are they made? Many can be homemade with local ingredients. I made a hot pepper sauce with a recipe/method from YouTube and everyone wants more... so, give it a try and impress your friends and family!
📌 Quick Shift: Find a locally made hot sauce, mustard, or vinegar to replace a mass-produced condiment.
What’s Next?
Look at your notes—where do you see opportunities to make a change? The goal isn’t to overhaul your kitchen overnight. Instead, try making one small shift this week.
🔗 Take Action: Share your findings! Post a photo of your most surprising kitchen discovery and tag me @XOXO Farm Girl. Let’s start a conversation!
One small shift at a time—let’s make local food a bigger part of our lives.
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Dana DiPrima is the founder of the For Farmers Movement. For Farmers supports American farmers by sharing their stories, replacing myths with facts, and providing them with grants and other helpful resources. Dana is the host of One Bite is Everything, the podcast that helps you have a big impact on your health, your community, and the planet, through informed choices. She authors a weekly letter in addition to this blog. You can subscribe here. And you can join the For Farmers Movement to support your farmers here. You can also follow her on Instagram.
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