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Direct Marketing Local Food to Chefs: Chef Preferences and Perceived Obstacles

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Author Info

  • Curtis, Kynda R.
  • Cowee, Margaret W.

Abstract

Increasing consumer preferences for locally produced foods, exhibited by the nationwide expansion of farmers markets, is likely to affect food-service establishments. This study used a mail and telephone survey to evaluate chefs’ preferences and attitudes towards purchasing locally produced foods for their restaurants. Results show that chefs are most concerned with food quality, taste, and freshness. Chefs of small gourmet, independently owned restaurants are more likely to purchase local foods. Gourmet chefs are more concerned with food-production practices and thus see the value of purchasing local foods. Lack of information was found to be the largest hurdle to purchasing local products, clearly demonstrating the need for additional information and product samples from local producers.

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Bibliographic Info

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

Volume (Year): 40 (2009)
Issue (Month): 2 (July)
Pages:

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Handle: RePEc:ags:jlofdr:99784

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

Keywords: Agribusiness; Marketing;

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Cited by:
  1. Reynolds-Allie, Kenesha & Fields, Deacue, 2012. "A Comparative Analysis of Alabama Restaurants: Local vs Non-local Food Purchase," Journal of Food Distribution Research, Food Distribution Research Society, vol. 43(1), March.
  2. Schmit, Todd M. & Hadcock, Stephen E., 2010. "Assessing barriers to expansion of farm-to-chef sales: a case study from upstate New York," Working Papers 126973, Cornell University, Department of Applied Economics and Management.
  3. Schmit, Todd M. & Lucke, Anne & Hadcock, Stephen E., 2010. "The Effectiveness of Farm-to-Chef Marketing of Local Foods: An Empirical Assessment from Columbia County, NY," EB Series 121634, Cornell University, Department of Applied Economics and Management.

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