The Trend Of The Locavore

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The trend of the locavore Many people have heard the terms carnivore, herbivore and omnivore but what is a locavore? In 2007 locavore was added to the Oxford American Dictionary, describing a person who eats food that is locally grown. In this essay three causes for the trend of the locavore movement will be discussed, the realization of energy used to produce food and transport it, the health benefits and how eating locally puts money back into the buyers own community. The most important cause of the locavore movement would have to be the realization people came to of how much energy is wasted with the mass production and transportation of food. In 2005 Jessica Prentice a San Francisco chef coined the term “locavore.’ A locavore is someone who only eats food that is grown locally. The diet of a locavore consists of both perishable and nonperishable foods that are grown or produced within 100 to 200 miles of one’s home. Many restaurants now across the US are beginning to have separate menus for locavores. Locavores believe that locally grown food taste better, is fresher, more nutritious than food that is grown on farms for a factory. Locavores also want to support local farmers and small businesses. Local farms are more likely to use natural and organic methods. They believe that earing local grown food helps the environment by reducing soil, air, and water pollution. Eating food that is produced and grown locally conserves fuel and cuts greenhouse gas emission into global warming and other climate changes as opposed to buy food that is shipped from long distances. A cause of the trend of being a locavore is caused by people realizing how much energy is used in the production and transportation of store bought food. In the article “Going Locavore” Stephen Farenga explains the process of transportation/ energy use food goes through before reaching the home. A

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