The term ‘locavore’ was coined in 2005 by a California chef, Jessica Prentice, to describe a person with a diet based on local food. Some set themselves the challenge of doing this exclusively, perhaps with the odd exception such as coffee and wine. The 1,000 members of the Fife Diet in Scotland have an 80:20 concept: 80 per cent local and 20 per cent fairtrade to cover such matters as bananas.
How local is local? There is no legal definition of the term and in the UK some take it to mean a county while others set the limit at 100 miles (or more, or less) in any direction. Oliver Rowe, the chef at a notable local food restaurant, Konstam at the Prince Albert, in King’s Cross, London, tries to keep his sourcing within the M25.
Locavores say the focus of a local diet makes them appreciate the seasons more, and seek out what’s on their doorstep. They go to farmers’ markets and farm shops and join community-supported agriculture schemes, perhaps buying a share in a local pig or lamb. Eating locally means more time in the kitchen, preserving the summer’s glut for winter, for example, but is rewarded by taste and a sense of connection with food, place and community. It may be healthy and economical, since home-cooked food in season can be cheaper and higher-quality than imported and processed foods.
According to a recent survey by the Institute of Grocery Distribution (IGD), the number of people buying local foods has doubled in the last five years, to 30 per cent. Freshness was the top reason given for buying local, and more people (54 per cent) cited supporting local businesses as a reason for buying local than environmental factors (30 per cent). But the bias of locavores is towards sustainably produced food rather than the fact that Bernard Matthews turkeys, say, happen to be local to Norfolk.
Comments
Be the first to comment on this article!
Back to top