Eating local

March 2008
Farmers Weekly;3/28/2008, p73
Trade Publication
The author promotes the consumption of locally produced foods in England. She stresses the need to encourage local food and green tourism as well as to include quality regional ingredients in menus. She notes that she has witnessed an increased demand for the healthy option of fruit and local yoghurt as the country becomes more diet-conscious. Also cited are reasons to be interested in local produce.


Related Articles

  • Untitled. Paton, Suzie // Farmers Weekly;3/28/2008, p81 

    The author promotes the consumption of locally produced foods in England. She stresses the need to encourage such a trend and green tourism as well as to select quality regional ingredients for menus. She notes that she has witnessed an increase in demand for the healthy option of fruit and...

  • TALKING POINTS THE BEST OF THIS WEEK'S DISCUSSIONS ON TABLE TALK.  // Caterer & Hotelkeeper;3/11/2011, Vol. 201 Issue 4668, p20 

    Several blogs related to the definition of local food in a restaurant's menu, are discussed.

  • A New "Link" to Local Food. MCNULTY, IAN // New Orleans Magazine;Mar2012, p30 

    The article focuses on the new initiative by the Ernest N. Morial Convention Center in New Orleans, Louisiana which intended to design menus using local food for the support of local producers in the city.

  • What are the odds of being an organic or local food shopper? Multivariate analysis of US food shopper lifestyle segments. Zepeda, Lydia; Nie, Cong // Agriculture & Human Values;Dec2012, Vol. 29 Issue 4, p467 

    The growth in organic and local foods consumption has been examined using two different approaches to identify characteristics and motivations of food shoppers: market segmentation and economic models using multivariate analysis. The former approach, based on Means-end Chain theory, examines how...

  • Do Local Food Networks Foster Socio-Ecological Transitions towards Food Sovereignty? Learning from Real Place Experiences. Lutz, Juliana; Schachinger, Judith // Sustainability (2071-1050);Nov2013, Vol. 5 Issue 11, p4778 

    Drawing on transition theory, we conceptualize local food networks as innovations that initially function and develop in local niches within a given food regime. As niche-innovations local food networks induce socio-ecological changes on the local level and they have the potential to foster...

  • Creating the taste of place in the United States: can we learn from the French? Trubek, Amy B.; Sarah Bowen // GeoJournal;Sep2008, Vol. 73 Issue 1, p23 

    In the United States, there is a growing awareness of the implications of our globalized food system, a system that incorporates all manner of agriculture, food distribution, food processing and transformation, and consumption. The ever increasing distance between where our food is produced and...

  • DO GOVERNMENT POLICIES GROW LOCAL FOOD? Hardesty, Shermain D. // Choices: The Magazine of Food, Farm & Resource Issues;2010 1st Quarter, Vol. 25 Issue 1, p31 

    The article assesses the effects of U.S. government policies, such as the Department of Agriculture's "Know Your Farmer, Know Your Food" (KYF), towards local food. KYF has bolstered local food consumption by sending funds to domestic farmers' market development and putting up farm-to-school...

  • Growing Local Food Movements: Farmers' Markets as Nodes for Products and Community. Aucoin, Martin; Fry, Matthew // Geographical Bulletin;Nov2015, Vol. 56 Issue 2, p61 

    Throughout the United States, there is a fast growing movement centered on locally produced food. Consumers, farmers, and farmers' markets are central components of this local food movement. In this study, we examine the local food movement in the Dallas/Fort Worth Metroplex (DFW) and use...

  • CASE STUDIES.  // Travel Weekly (UK);5/18/2007 Caribbean, p25 

    This section offers news briefs related to programs in the Caribbean designed to promote the consumption of local produce by the hospitality industry. Aside from having and herb garden, more than 70% of the food consumed by guests staying at Half Moon in Jamaica is acquired locally. At Nisbet...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics