The local food movement aims to persuade consumers to primarily consume foods that have been grown or produced nearby (locally). Members of the movement (self-designated as "locavores" or "localvores") believe that their actions will help strengthen their local economies while decreasing their environmental impact.
The seasonal food movement shares some traits with the local food movement. Its members strive to be more environmentally conscious by eating foods that are currently in season in their local area. By not relying on foods that are out-of-season, members of this movement do not need their food to travel thousands of miles to reach their plates. This causes the movement members to eat more locally, hence why the seasonal and local food movements are often combined in practice.
The slow food movement began as a counterweight to fast food. It is similar to the local and seasonal food movements in that slow food recommends eating local foods and traditional regional cuisine. This movement began in 1986 under the guidance of an Italian named Carlo Petrini.
The seasonal food movement shares some traits with the local food movement. Its members strive to be more environmentally conscious by eating foods that are currently in season in their local area. By not relying on foods that are out-of-season, members of this movement do not need their food to travel thousands of miles to reach their plates. This causes the movement members to eat more locally, hence why the seasonal and local food movements are often combined in practice.
The slow food movement began as a counterweight to fast food. It is similar to the local and seasonal food movements in that slow food recommends eating local foods and traditional regional cuisine. This movement began in 1986 under the guidance of an Italian named Carlo Petrini.