Local Food
TOC
What is local food?
Local food refers to ingredients and dishes produced in a region and consumed within that region. It emphasizes local production for local consumption and is drawing worldwide attention as an effort that supports regional food culture and agriculture.
In Japan, heirloom vegetables such as Kyoto vegetables and regional cuisine are representative examples, also serving roles as regional branding and tourism resources.
Characteristics and background of local food
Definition: ingredients and dishes produced and consumed in a region
Background: promotion of local production for local consumption, reduction of environmental burden from transport, revitalization of the regional economy
Characteristics: highly fresh ingredients, connection with traditional farming methods and food culture
Representative examples: Kyoto cuisine using Kyoto vegetables, regional dishes making use of Okinawa’s island vegetables
Trend: also expanding as “local food tourism” in the tourism, education, and health fields
Examples of local food use at Agriture
Kyoto vegetables (Kujo green onion、Shogoin daikonsuch as these) are dried-processed and rolled out nationwide and overseas
Turning region-limited heirloom vegetables into powder and using it as a point of differentiation for OEM products
Using off-spec regional vegetables as raw material, achieving both food-loss reduction and support for regional agriculture
Planning gift products and sustainable novelties themed on local food
Related keywords
Local Production for Local Consumption
Kyoto vegetables
Regional brand
Related articles
Why Are Kyoto Vegetables Expensive? History, Brand Power, and Producers' Commitment Explained
Know the heirloom vegetables of Edo Tokyo | The city’s vanishing food culture
FAQ
Q1. What is the relationship between local food and heirloom vegetables?
A. Heirloom vegetables are a representative example of local food and are an important presence supporting regional agriculture and food culture.
Q2. What are the merits of local food?
A. High freshness, reduced transport costs, support for the regional economy, and reduced environmental burden can be cited.
Q3. How does Agriture make use of local food?
A. We dry- and powder-process regional specialty products such as Kyoto vegetables and use them in OEM products and gifts. We carry out product development that achieves both regional food culture and sustainability.
