Local sourcing helps operators score points with green-focused customers
Consumers’ interest in local sourcing continues to grow, and more restaurants are forging connections with farmers and promoting local items, even as they grapple with the challenges. Operational and logistical challenges, short growing seasons in colder climates, food handling safety, supply issues and higher food costs are among the obstacles that keep many restaurants from implementing local food sourcing on a large scale. Still, the concept has gained favor among consumers, ...
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