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Assessing barriers to expansion of farm-to-chef sales: a case study from upstate New York

Author

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  • Schmit, Todd M.
  • Hadcock, Stephen E.

Abstract

Columbia County Bounty is a local organization made up of farmer and culinary business members, with a mission that includes promoting connections between local agricultural producers and culinary businesses. A case study was conducted to address questions raised by CCB related to expanding farm-to-chef marketing in their area. Common barriers for restaurants included larger time commitments, inconvenience, and consistency in product volumes and quality; however, satisfaction with local wholesale distributors may create new opportunities for farmers to work collaboratively with them in including more local products in their distribution. A closer inspection of channel performance by farms in the study will drive changes in future channel strategies and utilization of farm-to-chef marketing, as farms are already benefiting from strong direct marketing channels and restaurants procuring local products from these channels.

Suggested Citation

  • 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.
    • Handle: RePEc:ags:cudawp:126973
    DOI: 10.22004/ag.econ.126973
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    References listed on IDEAS

    as
    1. LeRoux, Matthew N. & Schmit, Todd M. & Roth, Monika & Streeter, Deborah H., 2009. "Evaluating Marketing Channel Options for Small-Scale Fruit and Vegetable Producers," Working Papers 49006, Cornell University, Department of Applied Economics and Management.
    2. Dawn D. Thilmany, 2004. "Colorado Crop to Cuisine," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 26(3), pages 404-416.
    3. Schmit, T.M. & Gómez, M.I., 2011. "Developing viable farmers markets in rural communities: An investigation of vendor performance using objective and subjective valuations," Food Policy, Elsevier, vol. 36(2), pages 119-127, April.
    4. 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), pages 1-11, July.
    Full references (including those not matched with items on IDEAS)

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