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FOOD / The farm on your plate: the locavore, I adore !
FOOD / The farm on your plate: the locavore, I adore !
It was almost an obsession: put fresh and seasonal produce from the farm on our plates. To meet the challenge, Nathalie works hand in hand with local and talented farmers. Result: a “taste and tradition” store with flavourful dishes prepared with love, in the spirit of reasoned agriculture and with respect for the environment.
Text : Jeanne Morcellet - Photos : Patrick Forget
Text : Jeanne Morcellet - Photos : Patrick Forget
What is Locavore?
The locavore movement is based on two ideas: eat produce locally grown and to the rhythm of the seasons. Locavore or the art of eating intelligently... with the desire of taking a committed look at agricultural production and acting for the planet's future. Between healthy products and a small carbon footprint, the locavore movement takes into account the environmental stakes. Did you now that in 2010 a food product traveled an average of 3,500 kilometres between its place of production and the consumer's plate, 25% more than in 1980, and this distance does not cease to grow... While our grandparents were all Locavores without even knowing it.
The French are preferring more and more the small farmers near them in order to eat local! A tendency, born in San Francisco in 2005, that has spread each year. According to a study carried out by the Institute BVA at the end of 2011, 49% of French people regularly buy and consume food products made locally.
Locavorism also has economic benefits for the small farmers who make the most of their production and the small shops and businesses who stand out from the big chain supermarkets through the quality and proximity of their goods. The positive images of preservation of the environment and reduction in the merchandise's transport costs widely participated in the the movement's seduction campaign. Launched in France with the AMAP, self-gathering of fruits and vegetables, direct farm sales and local markets, the phenomena has moved into the cities with specialty stores that have jumped on the bandwagon and even transform the products into pre-prepared dishes. From the farm to the plate! That was the idea nurtured by Nathalie, the creator of “Gout et Tradition”’, one of those local stores redolent of the land and the fruits of the season. Between good sense and good taste.
The locavore movement is based on two ideas: eat produce locally grown and to the rhythm of the seasons. Locavore or the art of eating intelligently... with the desire of taking a committed look at agricultural production and acting for the planet's future. Between healthy products and a small carbon footprint, the locavore movement takes into account the environmental stakes. Did you now that in 2010 a food product traveled an average of 3,500 kilometres between its place of production and the consumer's plate, 25% more than in 1980, and this distance does not cease to grow... While our grandparents were all Locavores without even knowing it.
The French are preferring more and more the small farmers near them in order to eat local! A tendency, born in San Francisco in 2005, that has spread each year. According to a study carried out by the Institute BVA at the end of 2011, 49% of French people regularly buy and consume food products made locally.
Locavorism also has economic benefits for the small farmers who make the most of their production and the small shops and businesses who stand out from the big chain supermarkets through the quality and proximity of their goods. The positive images of preservation of the environment and reduction in the merchandise's transport costs widely participated in the the movement's seduction campaign. Launched in France with the AMAP, self-gathering of fruits and vegetables, direct farm sales and local markets, the phenomena has moved into the cities with specialty stores that have jumped on the bandwagon and even transform the products into pre-prepared dishes. From the farm to the plate! That was the idea nurtured by Nathalie, the creator of “Gout et Tradition”’, one of those local stores redolent of the land and the fruits of the season. Between good sense and good taste.