An Integrated Approach to Supplying the Local Table: Perceptions of Consumers, Producers, and Restaurateurs

Authors

Dena Wise, The University of Tennessee ExtensionFollow
Christopher Sneed, The University of Tennessee Extension, Blount CountyFollow
Margarita Velandia, The University of TennesseeFollow
Ann Berry, The University of Tennessee ExtensionFollow
Alice Rhea, University of TennesseeFollow
Ann E. Fairhurst, University of TennesseeFollow

Volume

51

Issue

5

DOI

10.34068/joe.51.05.25

Abstract

The Local Table project compared results from parallel surveys of consumers and restaurateurs regarding local food purchasing and use. Results were also compared with producers' perception of, capacity for and participation in direct marketing through local venues, on-farm outlets, and restaurants. The surveys found consumers' and restaurateurs' most common expectations of local foods are that they be environmentally safe and sustainably produced and distributed—all socially-conscious reasons for their purchases. The study informs Extension educators by providing a snapshot of supply and demand for local food products across three distinct groups—producers, restaurateurs and consumers.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

Wise, D., Sneed, C., Velandia, M., Berry, A., Rhea, A., & Fairhurst, A. E. (2013). An Integrated Approach to Supplying the Local Table: Perceptions of Consumers, Producers, and Restaurateurs. The Journal of Extension, 51(5), Article 25. https://doi.org/10.34068/joe.51.05.25