Refereed academic paper for presentation
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.