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, ...
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?