Commonly, “local food” refers to food produced near the consumer (i.e., food grown or raised within X miles of a consumer). However, because there is no universally agreed-upon definition for the geographic component of what “local” or “regional” means, consumers are left to decide what local and regional food means to them. A 2008 survey found that half of consumers surveyed described “local” as “made or produced within a hundred miles” (of their homes), while another 37% described “local” as “made or produced in my state.” FThe ability to eat “locally” also varies depending on the production capacity of the region in question: people living in areas that are agriculturally productive year-round may have an easier time sourcing food that is grown or raised 100 miles (or even 50 miles) from their homes than those in arid or colder regions, whose residents may define “local food” in a more regional context.