New Jersey is #42 in the country in its commitment to local food, falling one notch over the past year, according to the 2018 Locavore Index.

The Index ranks the 50 states, plus Puerto Rico and the District of Columbia, using a variety of indicators related to local food production and consumption. It has been produced annually for five years by Strolling of the Heifers, a non-profit food advocacy organization based in Vermont.

The purpose of the Index is to stimulate efforts across the country to use more local food in homes, restaurants, schools and institutions, said Orly Munzing, founder and executive director of Strolling of the Heifers.

Vermont ranks #1, followed by Maine, Montana, Oregon, New Hampshire, Massachusetts, the District of Columbia, Hawaii, Wisconsin and Rhode Island.

The 2018 Index incorporates a new metric: the per-capita value of a set of U.S. Department of Agriculture grants focused on local food. These are the USDA’s Local Food Program Promotion Grants, Specialty Crop Block Grants, Farmers Markets Promotion Grants, and Farm-to-School Grants. .

The Index incorporates data from the US Department of Agriculture on its Know Your Farmer – Know your Food grants. The Index also incorporates updated information on the number of farmers markets, the number of CSAs, the number of food hubs — all compared on a per-capita basis — along with the percentage of each state’s school districts with active Farm-to-School programs and the percentage of the budgets of those programs spent on local food.

The index continues to include data from the USDA’s Census of Agriculture, including data on the dollar volume of direct-to-the-public food sales by farmers, including sales at farmers markets, community-supported agriculture operations (CSAs), farm stands and online sales.

“This ranking shows how much work we have to do here in the Garden State,” said Kendrya Close, executive director of the Foodshed Alliance. “As we found in our Regional Foodshed Resiliency Plan, northern New Jersey in particular is ripe with potential for increasing production and consumption of local food.”