I listened to a radio program back in 2007 that introduced to me the term “locavore.” It was the 2007 “Word of the Year” for the Oxford American Dictionary. A locavore is someone who eats food grown or produced locally or within a certain radius. (I have seen 50, 100, and 150 miles mentioned).
Unlike being a vegan, vegetarian, or some other limited food consumer for health or ethical reasons, the locavore movement’s main aim is to support local food producers. It encourages consumers to buy from local farmers’ markets or even to produce their own food. Most locavores would say that fresh, local products are more nutritious and taste better. Also, locally grown food is an environmentally-friendly means of obtaining food, as compared to supermarkets that import their food and use more fossil fuels and non-renewable resources to obtain it.
It does mean that I won’t have strawberries and tomatoes in Paradelle in December unless they are grown in a greenhouse. And citrus fruits won’t be locally grown here ever. So, there are sacrifices, especially since most of us have become used to a global supermarket experience.
“Locavore” is a fairly new word coined by Jessica Prentice on the occasion of World Environment Day 2005 to describe and promote the practice and is in the pattern of carnivore, herbivore, and omnivore.
10 Steps to Becoming a Locavore
Cheesemaking workshop, Maker Faire 2011 – Note the “Eat Your Zipcode” sign
CC BY-SA 3.0, Link