Among many of our members, production is entirely based on local food principles. However, other members do not produce in that way. It depends on consumer demand and a desire on the part of restaurant owners to open restaurants in these regions close to producers, etc. We believe this works very well for some people, but this model cannot work for everyone because of the logistics inherent in food transportation, etc. In downtown Toronto, where I live, it would be far from easy to produce everything.
On February 27th, 2012. See this statement in context.