Local food is growing in popularity as consumers have a desire to feel connected to the food choices they make. There is no legal or regulatory definition of “local” food, so there are no official guidelines for using the term. “Local” foods are often produced, processed, distributed and consumed within a smaller, defined area. Some markets label food produced within 10 miles as “local” while others may consider a radius of 100 or more miles as acceptable.
If the location is a deciding characteristic, it is important to ask the retailer what distance is considered “local.” It is also important to note that “local” does not mean organic production methods are used.
