Faculty Advisor

Hersh, Robert

Faculty Advisor

LePage, Suzanne

Faculty Advisor

Stoddard, Elisabeth Anne


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

Date Accepted

April 2015

Project Type

Interactive Qualifying Project



Advisor Department

Interdisciplinary Programs

Advisor Department

Civil and Environmental Engineering

Advisor Department

Undergraduate Studies