Terms such as “local food,” “local food system,” and “(re)localization”
are often used interchangeably to refer to food produced near its point of
consumption in relation to the modern or mainstream food system (Peters
et al., 2008). The New Oxford American Dictionary (NOAD) defines a
“locavore,” which was NOAD’s 2007 word of the year, as a local resident
who tries to eat only food grown or produced within a 100-mile radius. This
100-mile radius measure is not, however, a standard for local markets. For
example, Durham et al., (2009) found that many consumers disagree with the
100-mile designation for fresh produce.