Eating local: A philosophical toolbox

Eating local food has become a mainstream proxy for virtue and a reliable model of
sustainable dieting. It suffers, nonetheless, from genuine criticisms and limitations. In this
paper we suggest theoretical amendments to reorient the local food movement and turn eating
local into a robust concept—comprehensive, coherent, and inclusive, affording a firm grip
over structural aspects of the food chain. We develop our argument in three parts. The first
contends that “local” can be said of lots of entities (e.g., whole or multi-ingredient foods,
recipes, menus) and that its meaning varies depending on which entities are under
consideration. The second examines three dimensions of being local: the distance from the
place of production; the geographical origins; the social links to consumers and producers.
The third presents our robust conception of eating local, grounded on a more realistic model
that accommodates for heterogeneous and complex communities.