Articles
An exploratory study of local food purchasing by product category by restaurants in France
Article number
1458_64
Pages
487 – 496
Language
English
Abstract
As consumers become more conscious of the adverse environmental impact of food production, demand for local food is increasing.
Local food is perceived as superior in quality, fresher, tastier, healthier, and having a lower environmental impact.
For restauranteurs in Paris, France, purchasing local food products was perceived to offer a distinct communication and marketing advantage, as buying local ingredients provided an opportunity to differentiate their offerings and demonstrate their commitment to sustainability.
For the restauranteur, purchasing local ingredients enabled them to align their personal values and ethics with the variety and types of food they offered patrons.
Most restaurants had enduring long-term relationships with their preferred local suppliers.
This relationship was important because it provided a platform for dialogue between the parties, through which local suppliers could advise restauranteurs on difficulties related to product supply and availability, quality, and seasonality.
However, local ingredients were seldom available year-round; hence, restauranteurs needed to adjust their menus seasonally.
Local food ingredients were perceived as more expensive, and additional administrative costs were incurred when transacting with multiple small suppliers.
Local food is perceived as superior in quality, fresher, tastier, healthier, and having a lower environmental impact.
For restauranteurs in Paris, France, purchasing local food products was perceived to offer a distinct communication and marketing advantage, as buying local ingredients provided an opportunity to differentiate their offerings and demonstrate their commitment to sustainability.
For the restauranteur, purchasing local ingredients enabled them to align their personal values and ethics with the variety and types of food they offered patrons.
Most restaurants had enduring long-term relationships with their preferred local suppliers.
This relationship was important because it provided a platform for dialogue between the parties, through which local suppliers could advise restauranteurs on difficulties related to product supply and availability, quality, and seasonality.
However, local ingredients were seldom available year-round; hence, restauranteurs needed to adjust their menus seasonally.
Local food ingredients were perceived as more expensive, and additional administrative costs were incurred when transacting with multiple small suppliers.
Authors
J. Chouard, P.J. Batt
Keywords
sustainability, competitive advantage, procurement
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