In order to prevent harmful substances ending up in our food, producers, growers, handlers and distributors of fresh produce have to observe strict regulations. So how about the food we grow in our own backyard? Urban ecologist Vincent Kuypers of the University of Wageningen, is all for urban farming, but advocates a public body to inform consumers of possible health risks. “Both consumers and cultivators of kitchen gardens need to be aware of do’s and don’ts,” he states.
Recently the media, citing Kuypers, made some fuss about the ‘dangers of kitchen gardens,’ warning people about heavy metals in the food and so on, but according to Kuypers himself, things were not quite that shocking. “All I want to say,” he explains, “is that urban cultivation may have higher chances of contamination by unexpected sources, like heavy metals in the soil. Basically, the foundations of any major city are an age-old landfill. The air is of lower quality, and so on. A few meals every now and then is fine, of course. But consuming crop from your backyard all year round may impact your health. It would be wise if we could gain a little insight in the background of these processes, and educate consumers on the possible downside of their kitchen garden.”