US (NH): Obstacles in marketing locally grown food to restaurants

University of New Hampshire students recently conducted a study to identify what restaurants in the Seacoast area know about their local food industry and whether or not they are taking advantage of the available supply. The study sought to identify what information restaurant purchasers are missing about the availability of local food products, and document the purchasing habits of restaurants.

Many of the restaurants interviewed for the study identified offering local food as a strength of their business. Obstacles included the seasonal availability or limited volume of local food, as well as a perception that local food producers don't offer the same quality of customer service as larger suppliers.

The students concluded that many of the obstacles arose from a lack of communication. They noted, "There seems to be a disconnect between perceived availability of local food by restaurants and by the local producers themselves."

Read more at the University of New Hampshire Inquiry Journal