Local food
Local Food
Local food (pronunciation: /ˈloʊkəl fuːd/), also known as locavore (pronunciation: /ˈloʊkəˌvɔːr/), is a term that refers to the consumption of food that is locally produced, not moved long distances to market. The concept has gained popularity in recent years due to its perceived environmental, economic, and health benefits.
Etymology
The term "local" is derived from the Latin word "locus" meaning "place". The term "food" comes from the Old English "fōda". The term "locavore" was coined in 2005 by Jessica Prentice from the San Francisco Bay Area on the occasion of World Environment Day. It is a compound of "local" and "vore", as in carnivore and herbivore.
Related Terms
- Sustainable agriculture: A farming method that preserves long-term soil fertility and promotes a balanced ecosystem.
- Farm-to-table: A social movement promoting serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer.
- Community-supported agriculture: A network or association of individuals who pledge support to a farming operation.
- Food miles: A term which refers to the distance food is transported from the time of its production until it reaches the consumer.
- Slow Food: A global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions.
See Also
External links
- Medical encyclopedia article on Local food
- Wikipedia's article - Local food
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