Local Food Directory | Frequently Asked Questions

Updated: November, 27, 2007

Food FAQS

How do we define 'local food'?

It a huge question! There are no given geographical or other standards that actually define food as 'local' or not. Some foods are associated with a whole country, like Scotland's spectacular seafood. Some are very specific, like Herefordshire cider. FARMA tries to limit stallholders at its markets to those who produce their food within a 30 mile radius of the market. For the purposes of The Local Food Directory, we have grouped producers into counties (with Scotland, due to its size, its groups of one or two counties). We aren't advocating that anyone just eats what is grown within a 30 mile radius of their home, but by being aware of food miles, and keeping your food spend with small, independent food producers and retailers within the British Isles, you are helping local food.

A word commonly used by journalists these days is locavore. "Locavore" is a word first introduced on the occasion of World Environment Day 2005 to describe and promote the practice of eating a diet consisting of food harvested from within an area most commonly bound by a 100 mile radius. Although this term was coined in America, this is entirely possible in the UK, without too much difficulty.

Is local food the same as organic food?

No, not always, although lots of food grown food from smaller producers is certified as organic. Organic farming and food supply is an ideal to strive for, but do bear in mind when shopping that over 76 per cent of the UK's organic food is imported, often from Africa and Latin America. Committment to reducing food miles is at present, a very hard principle to live by if you are passionate about organic food and live in the UK.

Getting organic certification is a long, and expensive process. Many of the great small farmers, growing and raising superb food simply can't afford to complete the process. This doesn't mean that they don't farm in ethical, admirable ways. If you have any questions about how they treat their livestock, or their wheat, then ask them - they'll be proud to tell you.

But lots of our family meals include pasta, rice, olive oil, chocolate and coffee, how can we eat local?

Lilke everything in life, there has to be an element of compromise to your diet. Eating locally doesn't mean you can't have any of these things. Try making a list of all the things you eat on a regular basis, and identify the things that cannot be obtained as local produce, such as pasta (yes, we realise not everyone wants to make their own). Then look at the other things like meat, fish, eggs and vegetables. These are all things available locally to you wherever you are in the British Isles. Go forth and find them!

Isn't organic and free range food more expensive than commercially grown produce?

The short answer is - pound for pound - good food costs more than mediocre or poor food. The independent farmers and retailers, who care about what they grow and sell know how much it costs to produce, and are entitled to ask a profit for it. Much of the food for sale in supermarkets is cheap because it is cheaply produced, from poor raw materials. Don't confuse cheap with good value.

I want to visit a farmers' market, but don't want to end up with lots of stuff we won't eat, or that's expensive. What's the best plan of action?

It is best to shop early in the day, that way you get the best selection. Weekend markets also tend to have more stalls and more choice.

Take a shopping bag, and plan to pay in cash with relatively small change. This always makes friends.

Have a wander around the market and check what is on offer and the prices. Most of what is there will be seasonal, but things that are super abundant will be cheaper.

Think about what you are buying. Yes, lettuces may be cheaper in the supermarket, but they will probably be smaller and much less tasty. Think about the quantities of food you imagine you need. Can you make do with a smaller plateful, that tastes far better?

Make it a family day out. Teaching your children about how things are grown or raised, and how to eat them is one of the most valuable things you can do.

Don’t be afraid to ask questions. How do you raise your livestock? What do you feed them? Are these tomatoes treated? What with?

Try before you buy. Most stallholders offer tastings, or will be happy to let you try their produce. It's not a free lunch, but it will stop you buying something you later throw away because you don't like it.

If you don't know how to prepare something, just ask! Lots of the things available at small shops and farmers' markets are specialist products grown for taste and tradition. If it looks strange, chances are it will taste good.

Don't just head for the organic stuff! Lots of small growers can't afford to go organic, but their stuff is grown with care and attention, and well worthy of your interest.

Eating with the seasons means approaching your recipe books from a different angle. Find out what's good now (take a look at our section if in doubt) and try and plan from that. Make a list of what you expect to find, and what you might make from it - it will all come together when you're shopping!

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