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Local food systems are an alternative to the global corporate models where producers and consumers are separated through a chain of processors/manufacturers, shippers and retailers. With an increasing scale of industrial food systems the control of quality is increasingly decided by the middlemen while a local food system redevelops these relationships and encourage a return of quality control to the consumer and the producer respectively. These quality characteristics are not only in the product but in the method of producing.
A locavore is someone who eats food grown or produced locally or within a certain radius such as 50, 100, 150 or 250 miles. The locavore movement encourages consumers to buy from farmers’ markets or even to produce their own food, with the argument that fresh, local products are more nutritious and taste better. Locally grown food is an environmentally friendly means of obtaining food, since supermarkets that import their food use more fossil fuels and non-renewable resources.