Oregon’s fertile Willamette Valley is one of the most productive agricultural regions in the United States, with large-scale industrial farms and small-scale operations producing more than 170 varieties of fruits and vegetables. Agriculture employs more than 10 percent of Oregon’s population.

Eating local food is increasingly promoted as a way to economically support communities through purchasing from regional farmers, minimizing our ecological footprint and improving nutrition by providing produce picked at peak ripeness and shipped minimal distances.

Local food movements also connect consumers to local farmers, fostering a greater awareness of where food comes from. The popularity and perceived benefits of eating such foods has helped to more than double the number of Oregon’s farmers markets (now serving an estimated 90,000 shoppers per week) over the past 10 years.

We live in a wonderland of agricultural bounty, but the question is: Can the Willamette Valley truly feed itself?

For those seeking to eat locally, one of the challenges is finding regional sources for everyday ingredients such as grains and oils. Typically, the food found at farmers’ markets and community supported agriculture programs focus on seasonal fruits and vegetables, eggs, cheeses and meats — not staple foods.

Our research team found out that currently, the agricultural production in the highly fertile Willamette Valley does not meet the dietary needs of the local inhabitants for not only staples such as grains and oils but any of the USDA’s six food groups: grains, vegetables, fruits, dairy, meat and beans, and oils.

In 2008, Willamette Valley agriculture production yields would not have been able to feed the local population in any of the USDA food categories. If the population had tried to eat local foods it would only have been able to meet 67 percent of the annual grains requirement, 10 percent of vegetable needs, 24 percent of fruits, 59 percent of dairy, 58 percent of meat and beans, and none of the dietary oil requirements.

Beyond not satisfying the needs of local markets, much of the valley’s harvest is exported. While the region’s local food culture is being promoted and demand is increasing, its growth depends partly on readily available, locally grown staples.

But there is potential to increase crop production in the Willamette Valley for local markets. Much of the region’s agricultural land is in nursery crop, hay seed, and grass seed production.

In order to fully realize the promise of local eating and maximize local food systems for the benefit of all consumers and producers, there must be increased research into transitioning from non-edible to edible crop production.

Even with increased production of edible crops, the Willamette Valley still lacks local food marketing, processing and distribution infrastructure. Investments by entrepreneurs are crucial to the expansion of the local food movement.

Ultimately, its success requires that business interactions be transformed into personal ones, as people will pay more to build real relationships and support their communities.

With the predicted increase of the population in the Willamette Valley and Portland areas and the continued increase in demand for local food, there is the potential for new economic opportunity in agriculture.

But without an increase in crop production for local markets, “local” food will not be available for everyone, thus missing opportunities for economic and environmental sustainability while also failing to meet a goal of the local food movement: to make local food available for everyone.

Kimberlee J. Chambers is an assistant professor at Willamette University in the Department of Environmental Science and the Latin American Studies Program. Katy J. Giombolini, a recent Willamette graduate and aspiring farmer, also contributed to this column.