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The Benefits of Community Supported Agriculture

Being part of a CSA project has far-reaching benefits for you and your family, for the farmer or grower, for the community, for the environment and for the local economy.  



The benefits for consumers include:

  • receiving fresh food from a known source;
  • improving understanding about food production and the real costs involved;
  • reconnecting with the land;
  • improving knowledge of seasonality;
  • learning about new and traditional varieties of fruit, vegetables and herbs;
  • having access to a farm as a resource for education, work and leisure;
  • experiencing improved wellbeing through better diet, physical work, socialising and spending time in the countryside;
  • having a sense of belonging to a community;
  • being able to influence the local landscape;
  • helping a farm make the transition to more sustainable farming methods

The benefits for farmers include:

  • a more secure income which improves business planning and time to concentrate on farming;
  • a higher and fairer return for products by selling direct to the public and cutting out the middle man;
  • the potential to raise working capital and financial support from local communities;
  • elevated status in the eyes of consumers through putting ‘the farmer’s face on food’;
  • increased involvement in the local community;
  • the opportunity to respond directly to consumers' needs;
  • the opportunity to communicate and co-operate more with other farmers.

The benefits for local communities served by CSA enterprises include:

  • improved social networks, social responsibility and a sense of community and trust;
  • the environmental benefits of fewer 'food miles', less packaging, ecologically sensitive farming with improved animal welfare;
  • a local economy enhanced by higher employment, more local processing, local consumption and a re-circulation of money through ‘local spend’;
  • the local tangible evidence of the return of local distinctiveness and care for local land;
  • a shift in attitudes to food and farming and therefore a shift in ‘food culture’.


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