Some of the produce we eat travels an average of 1,400 miles from farm to plate. Food has to be picked and transported for days before they reach peak ripeness, compromising their taste and nutrition. Conventional methods of monocultural food production use large amounts of chemical pesticides and fertilizers that can also end up on our plates. Cities offer a number of resources for food production that have been traditionally overlooked. There are better ways to grow food right where we li …