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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.