he locavore movement to eat food grown or produced within a 50 to 150 mile radius has generated intrigue and popularity, and increased awareness of how food migrates from farm to fork. Consumers are encouraged to buy from farmers’ markets or to produce their own food, arguing that fresh, local products are more nutritious and taste better. This movement believes that the closer our food source, the more familiar we are with how and who produces, processes and transports our food.

Why eat local?
Our fresh food travels about 1,500 miles from farm, to distribution centre, to supermarket before ending up on our plates. This globalisation of the food supply has serious consequences for the environment, our health, and our communities. A Canadian study estimated replacing imported food with locally grown equivalent items saves transport-related emissions equal to nearly 50,000 metric tons of CO2, or taking 16,191 cars off the road. When produce is picked, it immediately starts to lose vitamins, nutrients and enzymes. Locally grown food consumed shortly after harvest, is more likely to be vine ripened; less liable to be chemically treated or irradiated to extend shelf-life, therefore, is fresher. 
If your diet is rich in fruits and vegetables from distant places, consider supplementing to make up for the depleted nutritional value of well-travelled produce.