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Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarketsystem.[1]
Local food (orlocavore) movements aim to connectfood producers and consumers in the same geographic region, to develop moreself-reliant and resilientfood networks, improve local economies, or to affect thehealth, environment, community, or society of a particular place.[2] The term has also been extended to include not only the geographic location of supplier and consumer but can also be "defined in terms of social andsupply chain characteristics."[3] For example, local food initiatives often promotesustainable andorganic farming practices, although these are not explicitly related to the geographic proximity of producer and consumer.
Local food represents an alternative to theglobal food model, which often sees foodtraveling long distances before it reaches the consumer.[4]
In the US, the local food movement has been traced to theAgricultural Adjustment Act of 1933, which spawnedagricultural subsidies and price supports.[5] The contemporary American movement can be traced back to proposed resolutions to theSociety for Nutrition Education's 1981 guidelines. In 1994, Chicago pop culture made local food a trend in the Midwest. These largely unsuccessful resolutions encouraged increased local production to slow farmland loss. The program described "sustainable diets" - a term then new to the American public. At the time, the resolutions were met with strong criticism from pro-business institutions, but have had a strong resurgence of backing since 2000.[6]
In 2008, theUnited States farm bill was revised to emphasise nutrition: "it provides low-income seniors with vouchers for use at local produce markets, and it added more than $1 billion to the fresh fruit and vegetable program, which serves healthy snacks to 3 million low-income children in schools".[7]
No single definition of local food systems exists.[8] The geographic distances between production and consumption varies within the movement. However, the general public recognizes that "local" describes the marketing arrangement (e.g. farmers selling directly to consumers at regionalfarmers' markets or to schools).[3] Definitions can be based on political or geographic boundaries, or onfood miles.[4] The AmericanFood, Conservation, and Energy Act of 2008 states that:
(I) the locality or region in which the final product is marketed, so that the total distance that the product is transported is less than 400 miles from the origin of the product; or
(II) the State in which the product is produced.
— H. R. 2419,[9]
In May 2010 the USDA acknowledged this definition in an informational leaflet.[3]
State definitions of "local" can be included in laws, statutes, regulations, or program materials, however few state laws explicitly define "local" food. Most states use "local" (or similar words like "native") in food procurement and marketing policies to mean that the food was produced within that state.[8]
The concept of "local" is also seen in terms ofecology, where food production is considered from the perspective of a basic ecological unit defined by its climate, soil,watershed,species and localagrisystems, a unit also called anecoregion or afoodshed. Similar to watersheds, foodsheds follow the process of where food comes from and where it ends up.[10]
In America, local food sales were worth $1.2 billion in 2007, more than doubled from $551 million in 1997. There were 5,274 farmers' markets in 2009, compared to 2,756 in 1998. In 2005, there were 1,144 community-supported agriculture organizations (CSAs). There were 2,095 farm to school programs in 2009.[3] Using metrics such as these, a Vermont-based farm and food advocacy organization,Strolling of the Heifers, publishes the annual Locavore Index, a ranking of the 50 U.S. states plusPuerto Rico and theDistrict of Columbia. In the 2016 Index, the three top-ranking states were Vermont, Maine and Oregon, while the three lowest-ranking states were Nevada, Texas and Florida.[11]
Websites now exist that aim to connect people to local food growers.[12] They often include a map where fruit and vegetable growers can pinpoint their location and advertise their produce.
Supermarket chains also participate in the local food scene. In 2008Walmart announced plans to invest $400 million in locally grown produce.[13] Other chains, likeWegman's (a 71-store chain across the northeast), have long cooperated with the local food movement.[13] A recent study led by economist Miguel Gomez found that the supermarket supply chain often did much better in terms of food miles and fuel consumption for each pound compared to farmers markets.[14]
Local food campaigns have been successful in supporting small local farmers. After declining for more than a century, the number of small farms increased 20% in the six years to 2008, to 1.2 million, according to the Agriculture Department (USDA).[15]
Launched in 2009, North Carolina's 10% local food campaign is aimed at stimulating economic development, creating jobs and promoting the state's agricultural offerings.[16][17] The campaign is a partnership between The Center for Environmental Farming Systems (CEFS), with support from N.C. Cooperative Extension and theGolden LEAF Foundation.[18]
In 2017, a campaign was started in Virginia by the Common Grains Alliance mirroring many of the efforts of the North Carolina campaign.[19]
Motivations for eating local food include healthier food, environmental benefits, and economic or community benefits. Many local farmers, whom locavores turn to for their source of food, use thecrop rotation method when producing their organic crops. This method not only aids in reducing the use of pesticides and pollutants, but also keeps the soil in good condition rather than depleting it.[20] Locavores seek out farmers close to where they live, and this significantly reduces the amount of travel time required for food to get from farm to table. Reducing the travel time makes it possible to transport the crops while they are still fresh, without using chemical preservatives.[21] The combination of local farming techniques and short travel distances makes the food consumed more likely to be fresh, an added benefit.
Local eating can support public objectives. It can promote community interaction by fostering relationships between farmers and consumers. Farmers' markets can inspire more sociable behavior, encouraging shoppers to visit in groups. 75% of shoppers at farmers' markets arrived in groups compared to 16% of shoppers at supermarkets. At farmers' markets, 63% had an interaction with a fellow shopper, and 42% had an interaction with an employee or farmer.[22] More affluent areas tend to have at least some access to local,organic food, whereas low-income communities, which in America often have African American and Hispanic populations, may have little or none, and "are often replete with calorie-dense, low-quality food options", adding to theobesity crisis.[7][23]
Local foods require less energy to store and transport, possibly reducinggreenhouse gas emissions.[24] In local or regional food systems it can be easier to trace resource flows and recycle nutrients in that specific region.[25] It can also be a way to preserve open landscapes and support biodiversity locally.[26][27][28]
Farmers' markets createlocal jobs. In a study in Iowa (Hood 2010), the introduction of 152 farmers' markets created 576 jobs, a $59.4 million increase in output, and a $17.8 million increase in income.[22] Promoting local food can support local food actors in the food supply chain and create job opportunities.[26][28][27]
Since local foods travel a shorter distance and are often sold directly from producer to consumer, they may not require as much processing or packaging as other foods that need to be transported over long distances. If they are not processed, they may contain fewer added sugars or preservatives. The term "local" is sometimes synonymous with sustainable ororganic practices, which can also arguably provide added health benefits.[8]
Critics of the local foods movement question the fundamental principles behind the push to eat locally. For example, the concept that fewer "food miles" translates to a more sustainable meal has not been supported by major scientific studies. According to a study conducted atLincoln University inNew Zealand: "As a concept, food miles has gained some traction with the popular press and certain groups overseas. However, this debate which only includes the distance food travels is spurious as it does not consider total energy use especially in the production of the product."[29] The locavore movement has been criticized by Vasile Stănescu, the co-senior editor of theCritical Animal Studies book series, as being idealistic and for not actually achieving the environmental benefits of the claim that the reduced food miles decrease the number of gasses emitted.[30] Studies have shown that the amount of gasses saved by local transportation while existing, does not have a significant enough impact to consider it a benefit. Food miles concept does not consider agriculture, which is having contributed the highest when it comes to greenhouse gas emissions. Plus, season and transportation medium also makes a difference.[31]
The only[citation needed] study to date that directly focuses on whether or not a local diet is more helpful in reducing greenhouse gases was conducted by Christopher L. Weber and H. Scott Matthews atCarnegie-Mellon. They concluded that "dietary shift can be a more effective means of lowering an average household's food-related climate footprint than 'buying local'".[32] AnOur World In Data post makes the same point, that food choice is overwhelmingly more important than emissions from transport.[33] However, a 2022 study suggests globalfood miles CO2 emissions are3.5–7.5 times higher than previously estimated, with transport accounting for about 19% of total food-system emissions,[34][35] though shifting towards plant-based diets would still remain substantially more important.[36] The study concludes that "a shift towards plant-based foods must be coupled with more locally produced items, mainly in affluent countries".[35]
Numerous studies have shown that locally and sustainably grown foods release more greenhouse gases than food made in factory farms. The "Land Degradation" section of theUnited Nations reportLivestock's Long Shadow concludes that "Intensification - in terms of increased productivity both in livestock production and in feed crop agriculture - can reduce greenhouse gas emissions fromdeforestation".[37] Nathan Pelletier ofDalhousie University inHalifax, Nova Scotia found that cattle raised on open pastures release 50% more greenhouse gas emissions than cattle raised in factory farms.[38] Adrian Williams ofCranfield University in England found thatfree range and organic raised chickens have a 20% greater impact on global warming than chickens raised in factory farm conditions, andorganic egg production had a 14% higher impact on the climate than factory farm egg production.[citation needed]Studies such as Christopher Weber's report on food miles have shown that the total amount of greenhouse gas emissions in production far outweighs those in transportation, which implies that locally grown food is actually worse for the environment than food made in factory farms.
While locavorism has been promoted as a feasible alternative to modern food production, some believe it might negatively affect the efficiency of production.[39] As technological advances have influenced the amount of output of farms, the productivity of farmers has skyrocketed in the last 70 years. These latter criticisms combine with deeper concerns of food safety, cited on the lines of the historical pattern of economic or food safety inefficiencies ofsubsistence farming which form the topic of the bookThe Locavore's Dilemma by geographerPierre Desrochers and public policy scholarHiroko Shimizu.[39]
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