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Utah Farm-Chef-Fork: Building Sustainabile Local Food Connections

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Listed:
  • Brain, Roslynn
  • Curtis, Kynda
  • Hall, Kelsey

Abstract

While research documenting the impacts of direct marketing locally produced foods find positive impacts across the food supply chain (i.e. producers, chefs, consumers, and the overall economy), significant barriers to efficient farm-to-chef connections remain. Lack of knowledge and communication regarding product availability and quality are primary barriers. This paper outlines the activities and impacts of the Utah Farm-Chef-Fork program, who’s primary goal is to enhance community vitality and reduce food miles by connecting Utah producers and restaurants through workshops, mingles, farm and restaurant tours, and other locally-sourcing food events. In 2013-2014, the program conducted six farmer/chef workshops and six mingles statewide, with 172 farmers, 73 chefs, and 24 educators participating. Workshop materials specifically addressed common barriers and benefits experienced by farmers and chefs in local sourcing. Mingles provided producers and small food processors the opportunity to showcase their products to chefs and specialty store owners in attendance. Impact measures show significantly increased understanding and confidence among participants in establishing local-sourcing relationships, as well as plans for increased activity in the future.

Suggested Citation

  • Brain, Roslynn & Curtis, Kynda & Hall, Kelsey, 2015. "Utah Farm-Chef-Fork: Building Sustainabile Local Food Connections," Journal of Food Distribution Research, Food Distribution Research Society, vol. 46(1), pages 1-10, March.
    • Handle: RePEc:ags:jlofdr:198994
    DOI: 10.22004/ag.econ.198994
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    References listed on IDEAS

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    Cited by:

    1. McLeod, A. & Halstead, J.M., . "The Potential for Restaurants in Expanding Markets for Locally Grown Food," Journal of Agribusiness, Agricultural Economics Association of Georgia, vol. 38(1).

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