By L.M. Archer, Foodable Contributor
Living la vida locavore in Seattle is proving lucrative. Far from a fringe trend, more and more mainstream consumers, producers and restaurants desire local edibles produced within a 100-200 mile radius.
According to a 2015 United States Department of Agriculture (USDA) Economic Research Service (ERS) report, 7.8 percent of U.S. farms market locally.
Studies from both the USDA and the Food Marketing Institute’s (FMI) U.S. Grocery Shopper Trends 2015 analysis show a number of factors driving consumer locavore interest, including a desire for healthier foods grown with less pesticides and more nutrients, products made with fewer additives and no GMOs, as well as a growing concern for animal welfare.
ERS studies also show that locally farmed foods cost less over time. Shoppers purchase fewer processed, preservatives-bloated provisions, opting instead for regional, seasonal fare as needed, when available. Meal planning contributes to cutting down on costs, too.
Here, three top industry leaders in the Seattle area reveal the benefits of a locavore business:Read More