Calling All Locavores

Having swept the United States, “locavore” fever is now hitting Europe as increasing numbers of consumers opt for this new kind of diet. With an eye for the seasonality of products and looking to purchase only from local producers, locavores put the emphasis on taste and in so doing seek to eat better while helping to preserve the environment at the same time. Every one of us either is or knows a locavore and you may indeed be one yourself.
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Calling All Locavores

In 2005 , Jessica Prentice, Chef , author and co -founder of the cooperative kitchen Three Stone Hearth , coined the term " locavore " at the World Environment Day . Entered the New Oxford American Dictionary in 2007, he was elected " word of the year ." The principle ? The locavore favors a diet based on products grown or produced within a radius of 160 km . In the era of globalization , the movement thus promotes responsible drinking , based on proximity and seasonality .
Being locavore : an ecological and social commitment
Being locavore reduces the environmental impact of its base , enhance short courses and therefore the regional economy, to rediscover the pleasure to enjoy foods that have taste ... And , last but not least, the locavore ensured the complete traceability of food they eat . Markets, hives , AMAP ... Locavores buy directly from local producers.
Being locavore involves however some sacrifices are going chocolate, coffee, exotic fruits and more generally all the distant imports.
The locavore movement in gastronomy
Alice Waters , chef of Chez Panisse restaurant in Berkeley , defends organic food, which is a showcase for seasonal produce from forty years. It provides only among farmers , ranchers and small producers around . Danish chef René Redzepi of Noma at the helm , was proclaimed " locavore hero " by Time Magazine in 2012. He surveyed the surrounding countryside in search of wild plants and herbs , and cooking exclusively local and seasonal produce , in accordance with the principles of the Manifesto of the New Nordic Cuisine he signed with fifteen Scandinavian chefs. Champion of " vegetable cuisine " , Alain Passard made ​​its own garden , a few miles from Le Mans . Treatment of plant origin , development of local biodiversity , labor provided by horses ... The approach of the Head of Arpege gives its consistency with uncluttered and vegetable cuisine that is his signature.
Creating social links , the locavore movement asserts itself as a growing trend , at a time when food scandals call our eating habits and reflexes consumer in question.

Everyone’s a locavore?
In 2005, Jessica Prentice, chef, author and co-founder of the kitchen co-operative Three Stone Hearth, coined the term ‘locavore’ for World Environment Day. In 2007, her word was included in the New Oxford American Dictionary and elected ‘Word of the Year’. What’s it about? Locavores base their diet around produce which is grown or prepared within a 160 km radius. At a time of globalisation, this movement advocates responsible consumption, founded on proximity and seasonal produce.

Being a locavore: an environmental and social commitment
Being a locavore allows you to reduce the environmental impact of what you eat, to promote short supply chains and therefore the regional economy, and to re-discover the pleasure of enjoying ingredients with plenty of taste... And last but not least, locavores know that the food they consume is completely traceable. Markets, clusters, community supported agriculture... Locavores purchase their food directly from local producers.
That said, being a locavore implies a few sacrifices: you can forget about chocolate, coffee, exotic fruit and anything that’s imported from distant countries.

The Locavore Movement and Gastronomy
Alice Waters, chef at Chez Panisse in Berkeley, has supported organic cooking, which emphasises seasonal produce, for over forty years. She only shops at local farms and small-scale producers. At the helm of Noma, Danish chef René Redzepi, was proclaimed a ‘Locavore Hero’ by Time Magazine in 2012. He strides the surrounding countryside foraging for wild plants and aromatic herbs and only uses local, seasonal ingredients in his dishes, in accordance with the principles of the New Nordic Cuisine manifesto he signed with fifteen or so other Scandinavian chefs. The champion of ‘vegetable cooking’, Alain Passard cultivates his own kitchen garden, just a few miles from Mans. Vegetable-based fertilisers, promotion of local biodiversity, horse-powered labour, etc. This Arpège chef’s approach gives his signature pared-down, vegetable based cuisine remarkable cogency.

Having established a link with society, the locavore movement is confirming itself as a growing trend at a time when food scandals call our eating habits and consumer reflexes into question.

 

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