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A Comparative Analysis of Alabama Restaurants: Local vs Non-local Food Purchase

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  • Reynolds-Allie, Kenesha
  • Fields, Deacue
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    Abstract

    Restaurants/chefs are increasing their demand for locally produced foods to respond to increasing consumer preferences for these products. Data from a survey of independently owned restaurants in Alabama show that there is tremendous opportunity for local producers to market to restaurants. Fifty-one percent of the restaurants surveyed currently purchase local foods, and over 80 percent of the remaining restaurants would purchase local products if barriers were addressed. To take advantage of this opportunity, producers must be able to consistently supply high quality, fresh products. Farmers must also be aware of and abide by food safety standards to sell to these restaurants.

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    File URL: http://purl.umn.edu/139432
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    Bibliographic Info

    Article provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.

    Volume (Year): 43 (2012)
    Issue (Month): 1 (March)
    Pages:

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    Handle: RePEc:ags:jlofdr:139432

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    Web page: http://fdrs.ag.utk.edu/
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    Related research

    Keywords: local; restaurants; Alabama; marketing; preferences; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics;

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    1. Curtis, Kynda R. & Cowee, Margaret W., 2009. "Direct Marketing Local Food to Chefs: Chef Preferences and Perceived Obstacles," Journal of Food Distribution Research, Food Distribution Research Society, vol. 40(2), July.
    2. Dawn D. Thilmany, 2004. "Colorado Crop to Cuisine," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 26(3), pages 404-416.
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