Green Glossary: "Locavore"
E-mail
RSS
Source: http://www.worldchanging.com/local/seattle/archives/008238.html
- The 'Step by Steps' of the LED Green Light Grant Program
- Sustainable Upholstery
- Future Fashion: Eco-conscious Style
- LED Saving Solutions launches $10 Million Green Light Grant Program for the 2010 Holiday Season
- Beyond Bottles: A Better Way to Hydrate
- Location, Location, Location!
- Conservation in the Classroom
- Possible PCB Risks in Schools across the Nation
- Green and Gorgeous: Revolutionize Your Natural Skin Care Routine
- Relieve Stress and Uplift Spirits with Aromatherapy
- Suppress Your Appetite With Exercise!
- Stay Toasty and Save Energy This Winter
- San Diego Adopts Nation's First Sustainable Communities Strategy
- How YOU Can Go Green with SIM Only Deals
- How Does It Work? Energy-efficient Lightbulbs
Carnivore, sure. Omnivore, OK. But locavore?
Eating local is all the rage, but what does it mean to be a locavore? The answer lies in the first half of the term. A locavore is someone dedicated to consuming food that is produced close to home -- that is, locally. This may mean buying apples from a farmer’s market in town, growing tomatoes in your backyard or seeking out free-range chickens raised on a local farm. Eating locally means that less fossil fuels were used to transport the food from where it was produced to your hometown grocery store. Some locavores stick to food that was produced in a location 100 miles or less from where they live, while others use different factors to determine a food’s local status.
Want to try locavorism yourself? When you’re at the grocery store, look for signs indicating where produce comes from. And check out farmer’s markets in your area -- they usually have a great selection of local goods, with the added benefit of putting a face behind the food.
