Local Food Researchers at the Iowa State University-based Leopold Center for Sustainable Agriculture attempted to use a complicated formula to compare the impact of selling locally grown produce versus conventionally handled - and therefore well-traveled - produce. In a report entitled, Checking the Food Odometer, they found that conventional produce items traveled from eight to 92 times farther than the local produce to reach their points of sale, and that the average food mile - or "weighted average source distance" (WASD) - for locally grown produce to reach markets was 56 miles (www.leopold.iastate.edu/pubs/staff/files/food_travel072103.pdf).