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Louisiana bill encourages using local produceLouisiana bill encourages using local produce

New legistlation would reimburse restaurants who buy local

Ron Ruggless, Senior Editor

June 3, 2011

2 Min Read
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Ron Ruggless

The Louisiana Legislature has advanced a bill that would reward restaurants using local fruits, vegetables and other food produced in the state.

Under the “Louisiana Buy Local Purchase Incentive Program,” eligible restaurants would receive a 4 percent reimbursement of cost of using locally produced products. The state began working on the program after last summer’s British Petroleum Deepwater Horizon oil spill crippled the state’s seafood industry.

Stan Harris, president and chief executive of the Louisiana Restaurant Association, said the group supports the bill as it “encourages the state’s owners and chefs to buy local product whenever possible.”

The bill would be in effect through 2014, with the option for the Legislature to extend it.

The program would grant up to $7 million per year with funds coming from fees assessed by the food producers, including those in seafood, beef, rice, yams, corn or other state-grown or harvested products.

The legislation, introduced by Sen. Fred Mills, R-St. Martinville, cleared the Senate 30-1 in May and the House Committee on Agriculture, Forestry, Aquaculture and Rural Development 10-0. It still must pass the full House, technical language in the Senate and then go to Gov. Bobby Jindal for approval.

The bill states: “The health, safety and welfare of the people of this state are dependent upon the continued encouragement, development, growth and expansion of Louisiana farmers and agricultural products. Louisiana residents rely on Louisiana farmers and agricultural processors as their primary source of safe, nutritional and affordable food.”

In addition, Harris said the LRA is working with the Louisiana State University Agriculture Center and the state’s agriculture commissioner to launch a chef/restaurant survey to determine what products they are interested in serving, and how much and how often they need certain products.

“This initiative will put the ‘farm-to-fork’ concept in to motion here in Louisiana,” Harris said.

Contact Ron Ruggless at [email protected].
Follow him on Twitter: @RonRuggless
 

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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