Combining aspects of the locavore trend, community pride and sheer sipping pleasure, cocktails featuring local or regional spirits are stirring up sales in some restaurants and bars. Locavore consumers favor foods produced as close to home as possible, arguing that they are more nutritious, tastier and kinder to the environment than those shipped long distances. In fact, the use of the “local” claim on restaurant menus has grown by 13 percent in the past year, according to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?