An integrated approach to supplying the local table: Perceptions of consumers, producers, and restaurateurs

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. © by Extension Journal, Inc.