Publication Date
2019
Submission Type
Refereed academic paper for presentation
Abstract
Local food is increasingly regarded as an element of sustainable tourism and hospitality. This study examines restaurant and chefs’ (tourism stakeholders) perceptions, motivations, and constraints in buying local food ingredients from local farmers’ market vendors on a study conducted in Vancouver, Canada and Christchurch, New Zealand. Semi-structured interviews were conducted with restaurants and chefs. The study identified that restaurants and chefs are most interested in perceived tangible benefit such as freshness, as well as more intangible motivations such as supporting local farmers and the local economy/community/businesses. However, they experienced challenges with purchasing. Based on the findings, strategies are posited for both restaurants and chefs and farmers (hereby farmers’ market vendors) to better serve foodservice establishments.
Included in
Food Studies Commons, Marketing Commons, Operations and Supply Chain Management Commons, Tourism and Travel Commons