Green Science: Going locavore—Teaching students about the benefits of food produced locally

by: Stephen Farenga and Daniel Ness

A term that is fairly new to the English vernacular is locavore. This term describes anyone who eats food that is grown locally. A locavore diet consists of both perishable and imperishable food that is generally produced within a 100-mile radius of one’s home. The purpose of the movement is not only to eat freshly prepared meals, but also to reduce waste. This article describes the need for a locavore diet and presents three activities that help students to understand the benefits of consuming food produced locally; and hones critical-thinking skills in the process.


Type Journal ArticlePub Date 1/1/2009Stock # ss10_033_05_52Volume 033Issue 05

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