The Potential for Restaurants in Expanding Markets for Locally Grown Food

This study used primary data to characterize New Hampshire food service establishments sourcing local food products and assess potential for increasing intermediate purchase of local food. Recent studies imply New England consumers are not overly keen to purchase directly from farmers, but still want to consume locally grown food. Increasing local sourcing to intermediate channels may lower opportunity costs of buying local. Statewide surveys assessed practices, characteristics, and perceptions affecting purchasing of local food. We examined which variables affect the likelihood restaurants will buy local. Using binary logistic analyses (the dependent variable defined local purchasing as ≥ 41% of total), we found restaurants serving less than 750 meals/week were less likely to purchase locally produced food, and restaurants making food purchasing decisions longer than two years have a negative propensity to buy local. Advocating the importance of knowing who and where their food comes from may help increase intermediate purchases