“Locavores believe that locally grown food is fresher, better-tasting, and more nutritious than conventional or imported food; and that it provides a healthier diet than typical supermarket food that is often grown on factory farms, doused with chemical fertilizers and pesticides, and transported hundreds or thousands of miles.” [Treehugger]
“Once upon a time, all human beings were locavores, and everything we ate was a gift of the Earth.” [Jessica Prentice, chef and writer]
Earlier in the week we looked at how we farm for food – from thinking about where we farm to what we eat – which was very much about looking at the benefits of eating local: using localised food systems.
We also looked at Mike Keen – Chef, Kayaker & Adventurer and what he hopes to achieve following on from his expedition to Greenland, highlighting the benefits of eating local using localised food systems.
Essentially, Mike is suggesting we become locavores – as covered in a piece earlier this month from Health News:
The locavore movement is about eating foods grown locally and sustainably, instead of pre-packaged and/or shipped foods. Locavores are passionate about lowering their carbon footprint, supporting their local farmers, and improving their overall health.
Locavores are basically committed to eating food grown or produced within their local community or region – as defined by the Treehugger site:
Locavores believe that locally grown food is fresher, better-tasting, and more nutritious than conventional or imported food; and that it provides a healthier diet than typical supermarket food that is often grown on factory farms, doused with chemical fertilizers and pesticides, and transported hundreds or thousands of miles.
Locavores argue that eating locally grown food supports farmers and small businesses in their communities. Because farms that produce food for local markets are more likely to use organic and natural methods, locavores also believe that eating locally grown food helps the planet by reducing air, soil, and water pollution. Certainly, the use of mulch to suppress weeds naturally helps with water retention in the soil and reduces the amount of irrigation required to grow crops. Many of these smaller-scale farmers use cover crops and no-till methods to promote soil health, which is better for the environment.
In addition, eating food that is grown or raised locally, rather than being shipped long distances, conserves fuel and refrigeration requirements, while cutting greenhouse gas emissions that contribute to global warming and other climate changes.
Jessica Prentice, the chef and writer who coined the term back in 2005, says being a locavore should be a pleasure, not a burden… “Once upon a time, all human beings were locavores, and everything we ate was a gift of the Earth,” Prentice added. “To have something to devour is a blessing—let’s not forget it.”
And last year, the Scottish business Locavore won the BBC Food & Farming Award
LOCAVORE, a social enterprise in Central Scotland, has won the best shop prize at the BBC Food & Farming Awards. The judges hailed Locavore for helping to “build a more sustainable local food system by providing local, organic grocery shops and veg box deliveries, using food from their land, local growers and ethical producers”. Locavore was founded in 2011 and has three shops in Glasgow, plus branches in Edinburgh and Kirkintilloch.