Not everything that is cheap is truly cheap.
We all do the same thing at the grocery store. We look at the label and often choose the most affordable option.
Because for years we've been taught that buying cheap is a gain. But when it comes to food, this equation isn't always true.
Because if a product is cheap, costs have been cut somewhere. In the soil, water, raw materials, labor, or in time itself.
We only see the price on the shelf. But behind that price, there is often an invisible balance.
Less nutrient density, faster production, shorter-term yield, and sometimes a cost deferred to the future.
That's why food shouldn't be judged solely as cheap or expensive. At this point, it's necessary to say this:
“Food is a matter of value.”
Who pays the true cost of something we buy cheaply today? I think this is the real issue that needs to be considered. That's why defining the issue correctly…
