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Locavore

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Locavore

A locavore is a person interested in eating food that is locally produced, not moved long distances to market.The desired distance for local produce is between 50-100 miles for a locavore. This also ties into wanting to save on energy consumption and carbon emissions. The locavore movement in the United States and elsewhere was spawned as interest in sustainability and eco-consciousness became more prevalent.[1]

Derivation

The word "locavore" was the word of the year for 2007 in the Oxford American Dictionary.[2] This word was the creation of Jessica Prentice of the San Francisco Bay Area at the time of World Environment Day 2005.[3] It may be rendered "localvore", depending on regional differences.[4][5]

Strategies

The food may be grown in home gardens, community gardens or grown 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.[6]

Many local farmers use crop rotation when producing their organic crops. This helps cut down on pollutions and pesticides which, in turn, motivates a locavore to enjoy an organic diet.

Farmers' markets play a role in efforts to eat what is local.[7] 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.[8] 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. Many approaches can be developed, and they vary by locale.[9] Such foods as spices, chocolate, or coffee pose a challenge for some, so there are a variety of ways of adhering to the locavore ethic.[10]

A related movement is the "underground supper club" phenomenon, in which organizers use sustainable ingredients and use a Website to inform a waiting list of those who donate a given sum to pay for the food used.[11]

Criticism

The locavore movement has been criticized by Vasile St─ânescu, the co-senior editor of the Critical Animal Studies book series, as being idealistic and for not actually achieving the environmental benefits its proponents claim.[12] This critique has been responded to by Dr. Kathy Rudy, associate professor of women's studies and ethics at Duke University, in her article "Locavores, Feminism, and the Question of Meat" published in The Journal of American Culture.[13]

See also

References

External links

  • urban agriculture to provide local food sources
  • The Feast Nearby - a Book Review
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