According to the 2008 Farm Act, a product can be marketed
as locally or regionally produced if its end-point purchase is
within 400 miles from its origin, or within state boundaries
(Martinez et al., 2010). Most retailers, however, consider
local to be on a smaller scale than the state level and the
term is often defied as products produced and sold within
county lines.
In Utah, perceptions of local can vary across the state given that
some areas are extremely dry and arid (toward the south) while
others are near vast water supplies and can produce various
agricultural products (along the Wasatch front).