AgEcon Search

AgEcon Search >
       Journal of Food Distribution Research >
          Volume 40, Number 2, July 2009 >

Please use this identifier to cite or link to this item:

Title: Direct Marketing Local Food to Chefs: Chef Preferences and Perceived Obstacles
Authors: Curtis, Kynda R.
Cowee, Margaret W.
Issue Date: 2009-07
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.
Institution/Association: Journal of Food Distribution Research>Volume 40, Number 2, July 2009
Total Pages: 11
From Page: 26
To Page: 36
Collections:Volume 40, Number 2, July 2009

Files in This Item:

File Description SizeFormat
Direct Marketing pg 26-36.pdf236KbPDFView/Open
Recommend this item

All items in AgEcon Search are protected by copyright.



Brought to you by the University of Minnesota Department of Applied Economics and the University of Minnesota Libraries with cooperation from the Agricultural and Applied Economics Association.

All papers are in Acrobat (.pdf) format. Get Adobe Reader

Contact Us

Powered by: