Four women in San Francisco coined the term “locavore” in 2005,
and since then many similar groups have popped up all around the
country. Each has the same idea: eating locally helps the
environment, improves health, stimulates the local economy, and
simply tastes better. For these reasons locally grown and
produced food has been called “the new organic.” The New Oxford
American Dictionary even named locavore their word of the year
in 2007. Today, the average conventionally grown vegetable
travels more than 1,500 miles to your neighborhood grocery
store. Brook Levan, from the documentary film, “Locavore,”
comments on the journey of food in the film, saying, “We’re
eating oil, right now, and we’re eating out of trucks, and
that’s not going to last for much longer.” He’s right. Every
trip to the grocery store adds to our carbon footprint. In fact
a 2005 study in the journal Food Policy found that eating local
foods is greener than eating organic foods because the miles
traveled by organic food create environmen