Article
Iowa Producers' Perceived Benefits and Obstacles in Marketing to Local Restaurants and Institutional Foodservice Operations
Journal of Extension
Document Type
Article
Disciplines
Publication Version
Published Version
Publication Date
2-1-2005
Abstract
Local Iowa producers were surveyed to determine perceived benefits and obstacles in marketing to local restaurants and institutional foodservice operations; 195 (35%) responded. Results indicated that only 25% of producers currently were selling to foodservice operations. Benefits cited were: support for local farmers; fresher food; food traveling shorter distances; better quality food; and knowledge of food source. Year-round availability, lack of dependable market, and inability to change pricing were greatest obstacles. Extension educators can help facilitate linking local growers with foodservice operations to increase direct sales of local products to these operations.
Copyright Owner
Extension Journal, Inc.
Copyright Date
2005
Language
en
File Format
application/pdf
Citation Information
Mary B. Gregoire, Susan W. Arendt and Catherine Strohbehn. "Iowa Producers' Perceived Benefits and Obstacles in Marketing to Local Restaurants and Institutional Foodservice Operations" Journal of Extension Vol. 43 Iss. 1 (2005) p. 1RBI1 Available at: http://works.bepress.com/susan_arendt/6/
This article is from Journal of Extension 43 (2005): 1RIB1. Posted with permission.