A Study on Concepts Development of “Locavore” for Restaurant Managers in Taiwan

Abstract

The issues of the food safety, the increasing globalization of food production, and the perceived food risks have raised consumer’s doubt about the industrial food system and changed consumer’s purchasing habits. That is resulting in the emerging food system that food produced and consumed locally. The short supply food chain and transparent procedure could enhance food quality. The basis of the local food system is the face-to-face relationship between producers and consumers. However, there are many different concepts in the literature that explain the local food system. The purpose of this study is the concept of local food systems and ‘Local Consumption of Locally Produced, LCLP’ from the restaurant manager’s perspective. This study will conduct a review of literature related to the local food system and the ‘Locavore’, and through personal interviewing, focus groups, to understand ‘LCLP’, as well as conceptualize comprise production, consumption, and management dimensions. Findings provide the local food system and the specific approach by the ‘Locavore’ in restaurant operations strategy as a future reference for the management plan.