Stoddard, Elisabeth Anne
Regional Environmental Council
There has been an increased demand for local food across the United States for more than a decade. Yet as the local food movement is increasing, many restaurants have not exploited this opportunity. We examined the feasibility of restaurants’ involvement in the Worcester, MA local food network. To increase restaurant participation in using local food we found that there must be an available and convenient method of ordering and delivery. Restaurants as a direct-to-consumer avenue for farms need local food suppliers to be visible, accessible, and price conscious. Also to further facilitate the “farm to restaurant” relationship strategies employing mutual marketing techniques can be used to add value to the products and inform the community.
Worcester Polytechnic Institute
Interactive Qualifying Project
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Civil and Environmental Engineering