Review of Related Literature
Defining Local Food
The term "local food" lacks a universally accepted definition, and its meaning can vary significantly
depending on context. The U.S. Congress, through the 2008 Farm Bill, defined local or regional food as being
produced within 400 miles from its origin or within the state of production. However, many studies argue that
this distance-based definition oversimplifies the complexities of food provenance and consumption. The New
Oxford American Dictionary describes a "locavore" as someone who eats food produced within a 100-mile
radius, emphasizing proximity over fixed boundaries.
Beyond geographic proximity, Ilbery and Maye (2006) make a critical distinction between "local products"
(consumed near the production site) and "locality products" (recognized for their regional provenance but
consumed more broadly, like Champagne from France). This distinction implies that the cultural and
economic value of food extends beyond its physical origin to include perceptions of quality, tradition, and
authenticity.
Geographic and Market Perspectives
Consumers' perception of local food is shaped by physical, economic, and symbolic boundaries. Studies show
that definitions of "local" are highly elastic, ranging from a few miles to state-wide or even national
definitions depending on the population density and socio-cultural contexts. In densely populated areas,
smaller radii are often deemed "local," while rural regions may extend their definitions based on travel times
and available infrastructure.
A parallel concept is the "foodshed," modeled after a watershed, which maps the flow of food from production
to consumption. Activists and scholars promoting sustainability use this framework to advocate for shrinking
foodsheds through local sourcing, which potentially reduces transportation emissions and supports local
economies.
Supply Chain and Environmental Dimensions
Local food is often associated with short food supply chains (SFSCs), which reduce the number of
intermediaries between producers and consumers. SFSCs can be categorized as face-to-face (e.g., farmers'
markets), spatially proximate (local retailers and restaurants), or spatially extended (products sold outside their
region but still recognized as "local" due to quality or origin).
Environmental benefits are also widely discussed in the literature. The Worldwatch Institute (2008) reports
that food transported over long distances emits significantly more greenhouse gases than locally produced
food. However, this view is contested. Some studies indicate that energy-intensive local production (e.g.,
heating greenhouses) can result in higher emissions than importing the same food from regions where
production is more energy-efficient. Hence, environmental sustainability cannot be determined by distance
alone but must also consider production methods, logistics, and consumer behavior.
Social and Cultural Value
Beyond environmental concerns, local food carries significant social and cultural weight. The Worldwatch
Institute highlights that building local food systems enhances social capital-defined as the trust, reciprocity,
and community networks that support collective well-being. Local food fosters community identity and
enables consumers to express values like fairness, health, sustainability, and patriotism through their food
choices.
Hinrichs (2000) introduced the concept of "social embeddedness," which suggests that local food markets are
not just economic transactions but socially enriched interactions that reinforce local ties. For instance, farmers'
markets and CSA (Community Supported Agriculture) programs often host educational events, encourage
consumer participation in farming, and strengthen consumer-producer relationships.
Comparative Markets: United States vs. Europe
In the United States, local food systems are largely driven by grassroots initiatives supported by state and
federal programs. The USDA's "Know Your Farmer, Know Your Food" campaign aims to stimulate local
economies, promote healthful eating, and reconnect consumers with food origins. Direct-to-consumer outlets
such as farmers' markets, CSAs, and food cooperatives are the primary platforms for local food distribution in
the U.S..
Europe, by contrast, often institutionalizes local food through geographic labeling such as Protected
Designation of Origin (PDO) and Protected Geographical Indication (PGI). These designations link food
quality and tradition to specific regions and are supported by EU policy. European countries also emphasize
food as cultural heritage, and initiatives are often tied to rural development, tourism, and sustainability
policies.
France, for example, has been proactive in supporting local food through regional planning and urban-rural
integration. Cities like Rennes have implemented cooperative shops, box schemes, and CSA-like programs as
part of a broader plan to reconnect citizens with agriculture. In contrast, Hungary's local food movement is
still emerging and faces challenges such as fragmented land ownership and limited marketing infrastructure.
