Just read a travel/food review, and a chef was lauded for ONLY offering "hyperlocal beef." Does that mean that the cow was raised IN the dining room, at the front door, or maybe at the back door?
If that cow was raised down the street, would that constitute "hyperlocal?"
Just how close must it be, to qualify for that term?
I have seen posts by self-described locavores, where 500 meters is about their limit - but a "hyperlocal" beef, well that must be in the next room, unless I am missing something.
Does it have to be raised in the dining room, slaughtered in the butler's pantry, and then prepared in the kitchen? Where must it be served, to get the Hyperlocal Stamp of Approval, the first floor bathroom?
To me, "local" indicates that it was sourced from that county, or a near-by county, but his is new to me.
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