The Rogue Flavor Guide is "Your guide to fresh, local food and drink in Southern Oregon," published each year since 2004 by the Rogue Valley Food System Network. 

In order to maintain our integrity as the comprehensive local food system guide, entities must meet the criteria laid out below, which was created to identify businesses making a significant commitment to sourcing, producing or growing local agricultural products, prepared foods, and value-added goods. 

For the purposes of the Rogue Flavor Guide, we define “local” and “locally-sourced” as products sourced within 100 miles of the place of the business in question. RVFSN will prioritize local producers that use sustainable practices in alignment with our mission.

ALL entities listed or advertised in the Rogue Flavor Guide must:

• Be located and/or produced in Jackson or Josephine County
• Not be owned by a company outside of Oregon
• Be specifically related to some aspect of the food system: Production, Processing, Distribution, Consumption or Nutrient Cycling of food

Farmers Markets

• 50% of participants must be local producers 

Farms, Ranches, and Fisheries

• Business must be based in Jackson or Josephine County and not be owned by a company outside of Oregon
• Agricultural products not grown, caught, made or produced within Jackson or Josephine County should be grown, caught, made or produced within 100 miles of the business in question, with possible exceptions made for certain specialty products (i.e., cranberries, coastal or Alaska-caught seafood) grown, caught, made or produced by businesses based in Jackson or Josephine Counties
• For value-added products, please see “Artisan Foods and Agricultural Products”

Grocery and Specialty Stores

• Offer local food products and beverages with a strong commitment to increasing amount
• At least 15% of products sold are by local producers
• At least 40% of beverage offerings are from Oregon

Restaurants, Food Trucks and Caterers

• 25% of products sold (including menu items) are locally sourced (annual average)
• 50% of beverage offerings are from Oregon
• Restaurants must be able to provide two local (within 100 miles of their location) producers or farms that are purchased from on a regular basis.

Artisan Products

• Product is made, canned, smoked or roasted locally 
• Product is made from 50% or more locally-sourced ingredients
• The Rogue Flavor Guide will accept no more than 40% non-food and beverage products made from locally-grown and -sourced products following criteria as outlined under “Farms, Ranches, and Fisheries” (i.e. non-food and beverage products made with locally produced beeswax, medicinal herbs, flowers, etc.) RVFSN reserves the right to give priority to local growers of non-consumables that use sustainable practices in alignment with our mission.

Beer, Wine and Cider

• Production facility is located within Oregon
• Sources and promotes local and/or Oregon ingredients

Events and Classes

• Events or classes must be specifically related to some aspect of the food system: Production, Processing, Distribution, Consumption or Nutrient Cycling of food