Locavore restaurants are gaining popularity in the world

 

    




Locavore restaurants gaining popularity around the world. How do they differ from the usual.

The term locavore means someone who eats local food; it grew out of the word local". "local") by analogy with carnivore – carnivore or omnivore – omnivorous. The word appeared in 2005, and in 2007 the Oxford American Dictionary named it word of the year is so widely spread in the English speaking world.

Locavore restaurant — this means that:

• here cook and eat only what is grown nearby.
• such an institution based on the principles of seasonality, locality, support farmers, environment, responsible consumption.
• it only works with farmers who live and work within a radius of 100-150 km from the restaurant. It is only those farmers who respect the environment and does not use harmful to the planet of technology and substance.
• menu use domestic culinary traditions, actively using all that is happening in modern gastronomy and new culinary technologies.

Bright pioneer in the field lokatorsko movement became Swedish restaurant Faviken. This restaurant, headed by chef Magnus Nilsson, is located 600 km North of Stockholm. In the beginning, there could have lunch only 12-16 people. And it is said the owner "You really need to want to eat here, to get here."
The restaurant uses only products of local farmers and its own harvest. While Faviken is regularly among the top institutions in the world.

This example was followed by chefs and cooks other Scandinavian restaurants, they were inspired by local farmers ' seasonal products and has created a new gastronomic reality. Scarce North, as it seemed, nature of Scandinavia has given a huge number of interesting, sometimes quite forgotten products, which became the basis of the new Nordic cuisine has conquered the world.



We fashion for local products only survives, and in the Russian language while there is no succinct word meaning not only the place of origin of the product, but a whole ideology – responsible consumption, environmental friendliness, support of local farming.
The first project lokatorsko restaurants in Russia can be called a restaurant, mark and Leo near Tula.
It is planned a small seasonal menu. It is regularly updated depending on the availability of a regional product of the Tula farm.
The restaurant has its own vegetable garden and year-round heated greenhouse, where vyradovacia greens, salads, root crops and vegetables. The garden was created on the basis of agronomic wills of the great Russian scientist and practice Andrei Timofeevich Bolotov.
The restaurant itself engaged in harvesting winter vegetables, berries, mushrooms and other things that you can prepare. Here are salted, pickle, wet and cook
Nearby are the museums Bolotov and Polenov. Museum Bolotov on its territory recreated the garden that existed at the time of the scientist. And supplies vegetables for the restaurant. In Polenovo, a small duck and goose farm, and from there comes the bird.



 

Source: rodovid.me