Locally Sourced Food Industry Analysis

Local this, regional that. Food that can be label as local might as well be labeled as gold in the society we live in today. According to the National Restaurant Association (NRA) and to no surprise, the top trend in the restaurant industry today is the use of locally sourced ingredients. From locally sourced meat and seafood to locally grown produce, American diners increasingly crave food grown in their own region rather than food that is flown or trucked in from far-off locales. The consumers of today are interested in knowing where food comes from, and how the production and distribution processes affect the economy and contribute to the taste of the food and its nutritional value.

“As consumers today increasingly incorporate restaurants

For me and in regards to food, the word local makes me think other words like fresh, authentic, sustainability, and craftsmanship. The reason for this is that food that is locally sourced integrates production, processing, distribution and consumption on a much smaller scale than the levels of corporate production and with this, the food maintains a regional taste authenticity that can't be matched by big industries. I mean, this seems like a no-brainer if you ask me. Locally sourced food travels a much shorter distance, less than 100 miles to be exact, and does not pass through as many hands as corporate production. This food also reflects the ecological surroundings of the region in which it was harvested so when you are choosing to eat locally sourced food, you are benefiting from getting a fresher and more authentic product as well as promoting the wellbeing of local farms and markets who harvest the food. Another important factor to think about is that local farmer’s markets and co-ops tend to be a little more truthful and agreeable when it comes to accessing food information, definitely much more so than big brand

Including the benefits I mentioned above, as a trend it is more economically viable to source locally. People want to support their community and local farms and this means they are willing to pay more at restaurants that feel and contribute the same way. The elimination of this “middleman” can also mean a less expensive product at individual markets and co-ops due to the lack of markups and hidden costs like transportation and preservation. Sourcing your food locally is also reducing your carbon footprint by decreasing the economic and environmental costs of transportation, processing, and packaging. Another benefit that I see from local sourcing is a sort of collaboration between the producers/harvesters of your food and the chefs that are preparing it for you. Chef's menus are based upon the seasonal and local crops that have been planted and harvested in that year by local farms and the farmers livelihood depends on the want for their local food. This encourages collaboration because the reliance to support one another is not an attitude that is shared by big