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c avo r e
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L o c a v o r is m The word locavore is a combination of
two words – local and omnivore. This
food philosophy can be defined as a
person who consumes seasonal food produced or harvested within a
100-mile radius of one’s home.
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There are several benefits to locavorism, such as health, environmental, and
community awareness. Consumers have
a certain sense of security when they
consume locally produced food. Local,
non-industrial farmers are far more
accountable for food security and have
a higher level of control over the use
of pesticides, animal treatment, and a
lower ratio of disease outbreak due to smaller farming practices.
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food, environment, and service.
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all that it delivers: branding philosophy,
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Restaurant brand oozes authenticity in
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organic, natural and real. The Harvest
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brand is associated with words such as
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Authenticity stems from the ground. This
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M The locavore restaurant concept breaks away from tradition while exploring
the needs of new consumers. It’s all
about the food and the passion that
comes from eating locally produced
ingredients. The branding will also
communicate passion in its design,
keeping the core objective in mind.
People who are passionate about
food and the environment will feel a connection with the brand.
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