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A map of wheat production (average percentage of land used for its production times average yield in each grid cell) across the world

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Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarket system.^[1]

Local food (or locavore) movements aim to connect food producers and consumers in the same geographic region, to develop more self-reliant and resilient food networks; improve local economies; or to affect the health, environment, community, or society of a particular place.^[2] The term has also been extended to include not only the geographic location of supplier and consumer but can also be "defined in terms of social and supply chain characteristics."^[3] For example, local food initiatives often promote sustainable and organic farming practices, although these are not explicitly related to the geographic proximity of producer and consumer.

Local food represents an alternative to the global food model, which often sees food traveling long distances before it reaches the consumer.^[4]

^ Waltz, Christopher L. (2011). Local food systems: background and issues. Nova Science Publishers. ISBN 9781617615948. OCLC 899542944.
^ Feenstra, G. (2002) Creating space for sustainable food systems: lessons from the field. Agriculture and Human Values. 19(2). 99-106.
^ Martinez, Steve; Hand, Michael; Da Pra, Michelle; Pollack, Susan; Ralston, Katherine; Smith, Travis; Vogel, Stephen; Clark, Shellye; Lohr, Luanne; Low, Sarah; Newman, Constance (May 2010). "Economic Research Report Number 97: Local Food Systems Concepts, Impacts, and Issues" (PDF). Economic Research Service. ERS (Economic Research Service). Retrieved 17 June 2018.
^ Dunne, Jonnie B.; Chambers, Kimberlee J.; Giombolini, Katlyn J.; Schlegel, Sheridan A. (March 2011). "What does 'local' mean in the grocery store? Multiplicity in food retailers' perspectives on sourcing and marketing local foods". Renewable Agriculture and Food Systems. 26 (1). Cambridge University Press: 46–59. doi:10.1017/S1742170510000402. S2CID 154308247.