How much of your diet is from NATIVE foods?

IAteBethDitto

Hmmm...hazelnuts and cob nuts. Rose hips. Some red deer meat and wild boar (although the latter are technically a reintroduction). Scallops, mussels, whelks, oysters and cockles. Crabs, brown shrimp, dublin bay prawns. Oh yes, mallard and partridge, too.

Aaaaaand...elderberries, blackberries, raspberries, gooseberries, strawberries. I've also had the bletted fruit of some varieties of Sorbus trees.

I'm in England, btw.

MzPix

I find this an interesting topic, but I'm having difficulty understanding the perimeters.

My main question would be, how far does something need to date back to an area historically to be considered "native?"
For instance, all the numerous foods that were not present in North America, but became prevalent and hearty (some even self-sustaining) after colonization (chickens and some types of grapes are a great example). Cherries, many melons, and oranges were also introduced to us hundreds of years ago but grow naturally and proficiently here now. Going back further in history, even the bison migrated to the Americas.On the flip side, many species that used to be present here in Ohio have slowly migrated north for cooler temperatures and are no longer native.

I would love to learn more about this topic of food origin and migration to better understand what is considered "native." I fear that it might have been bastardized into a media buzzword used for marketing.
Now I have to go NatGeo browsing for information...

I can with certainty though say that about 80-90% of my food is at least local if not native. We do the majority of our own vegetable gardening. We purchase eggs from the neighbor, trade fruits and wild game with a friend, buy meat from local processors, and buy a good portion of food from the Farmer's Market.