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For example, in ‘Creating Space for Sustainable Food Systems: Lessons from the Field’ Agriculture and Human Values, 19, 2, (2002): pp. We have adopted a fairly descriptive and ethically ‘thin’ definition of local, but thicker definitions exist in the literature. See Clare Hinrichs, ‘Fixing Food with Ideas of ‘Local’ and ‘Place’’, Journal of Environmental Studies and Sciences, 6, (2015), pp. Although it is a contested concept, following Hinrichs we understand ‘local food’ to mean foods, generally perishable, that are produced a limited number (less than 400) of ‘food miles’ from the point of purchase. Of course, any answer to this question depends on what we mean by ‘local food’ and ‘morally significant’, as well as on the alternative choices we have available. We do not address the wider debate about the moral implications of different diets or how one should act to minimise one’s impact on the environment. Our article is focused on this question alone. But are there really good moral reasons to buy local? 4 4

Īlthough some of the reasons for buying local are prudential, buy-local advocates also present arguments that frame locavorism as a morally significant choice. Judith Weinraub, ‘Q&A with Michael Pollan: Think Global, Eat Local’, Washington Post, (2006). Popular writers, such as Michael Pollan, argue that we should ‘think global, buy local’ and that we should, ‘given the choice, buy local over organic’. ‘Operationalizing Local Food: Goals, Actions, and Indicators for Alternative Food Systems’, Agriculture and Human Values, 32, (2015): 281–297. Schnell, ‘Food Miles, Local Eating, and Community Supported Agriculture: Putting Local Food in its Place’, Agriculture and Human Values, 30: (2013): 615–628 and David Cleveland, et al. We are told that locavorism – the practice of buying and consuming local food products – is healthier, tastier, and safer than consuming nonlocal alternatives and that it has environmental, economic, and social benefits. For agricultural extension advocacy, see Vern Grubinger, ‘Ten Reasons to Buy Local Food’, University of Vermont Vegetable and Berry Programme, (2010). For mentions in the media, see Tony Naylor ‘Hyperlocal Heroes: Meet the Chefs Growing their Own’, The Guardian, (2018). 1 1įor celebrity chef endorsements, see Greg Williams, ‘Noma’s Taste of Tomorrow: Creating the Future of Food’, Wired, (2017). From food television and celebrity chefs to the news media and even agricultural extension publications, many voices are advocating for local food.

Claims that we ought to ‘buy local’ are increasingly common.

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