How restaurants can join Locavore movement

Previously, we explored what Locavore movement was and why it has become such an impactful trend. It’s a growing movement supporting sustainability as it consists of eating food produced within a distance of less than 150 kilometres and, therefore, reducing pollution and promoting organic natural resources. This trend is more and more important for consumers. Therefore, restaurants joining this movement gain a differential trait positioning in the mind of their diners as a sustainable place to eat. Do you want to know more about how your restaurant can become more Locavore? Just follow the guide.

How to become a Locavore restaurant?

🔎 Examine how your restaurant works and which suppliers you are working with

First of all, it is very important to analyse your restaurant regarding the ingredients and furniture you use and ask yourself the following questions: Where do they come from? What are the ingredients that are listed on the label? Did I buy them in a supermarket or a local organic store? Could I buy them from another local supplier? After this, you will be able to have an overview of how many changes you will need to make in order to embrace locavorism in your restaurant.  

🗺️ Use local products from a radius of 150km

As mentioned above, locavore trend means buying, cooking and eating food and products of proximity. After analysing the ingredients & furniture of your restaurant, you will need to categorise them according to the possibility of buying them closer than you normally would. The next step will involve a market research on potential local food suppliers of these products. Local and nearby farmer markets are one of the easiest and most accessible points where you can start looking for products such as eggs, milk, cheese or vegetables. Of course, there will be some ingredients that will be difficult to replace at first time but, don’t worry. Remember that getting started is already a huge step.

🍅Seasonal and organic 

Seasonal fruits and vegetables will be your best allies to create the perfect locavore menu.  Sustainability is one of the main traits of locavore cuisine and you will achieve that by shortening food circuits. Cucumbers and tomatoes in summer, asparagus in spring, brussels sprouts in winter or butternut squash in autumn are some of the ingredients that you can incorporate into your menu according to its season. Apart from increasing sustainability, your dinners will also benefit from best quality ingredients and flavours on your dishes.