The Story

As Utah’s population almost doubles by 2050, food production in Utah increases for all products. Some farmland and water along the Wasatch Front are sold to accommodate expanding communities, but our communities are compact and use less agricultural land. Though farmland is converted to homes and businesses, much of the agricultural water from those lands is transferred to other farmland instead of being used for those homes and businesses. Because no additional water is moved from working farms to urban areas, non-urbanized farms remain in production. New farmland is added, and 29% of our irrigated alfalfa and hay is converted to fruit and vegetable production, though we still need to import 80% of our fruits and vegetables. Protein, dairy and grain production also increase. Because of improved self-sufficiency, Utah is less susceptible to droughts, food supply interruptions, and food contamination that occurs in the states and countries that produce our food.

Results

Agricultural self-sufficiency (the percentage of Utah’s food that is locally produced) improves for fruits, vegetables, protein, dairy, and grain. Utah has less protein to export than today. The amount of food-producing land increases, and there is a shift in what crops are grown.

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Background

Utah does not currently produce enough food to feed its population. Though Utah farmers and ranchers produce enough protein and almost enough grain to meet our nutritional needs, Utah agriculture produces less dairy, and far less fruits and vegetables, than we need. Our population has already doubled in the last 30 years, and much of our prime farmland and water along the Wasatch Front has been converted to urban uses. As a result of these trends, we rely heavily on foods imported from other states and countries.

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