Locavore

Farm-to-table

A locavore [loh-kuh-vawr] is a person interested in eating food that is locally produced, not moved long distances to market. The locavore movement in the United States and elsewhere was spawned as interest in sustainability and eco-consciousness became more prevalent. ‘Locavore’ was the word of the year for 2007 in the Oxford American Dictionary. The word is the creation of Jessica Prentice of the San Francisco Bay Area at the time of World Environment Day, 2005. Locavore food may be grown in home gardens or by local commercial groups interested in keeping the environment as clean as possible and selling food close to where it is grown. One often cited, but not universal, definition of ‘local’ food is food grown within 100 miles of its point of purchase or consumption.

Farmers’ markets play a role in efforts to eat what is local. Preserving food for those seasons when it is not available fresh from a local source is one approach some locavores include in their strategies. Living in a mild climate can make eating locally grown products very different from living where the winter is severe or where no rain falls during certain parts of the year. Those in the movement generally seek to keep use of fossil fuels to a minimum, thereby releasing less carbon dioxide into the air and preventing greater global warming. Keeping energy use down and using food grown in heated greenhouses locally would be in conflict with each other, so there are decisions to be made by those seeking to follow this lifestyle.

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