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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Fisher, Liam Patrick
• Crawford, John Andrew
• Holmes, Ryan William

Subject

• Community
• Industry
• Sustainability
• Food

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042815-190847

Mot-clé

• Organizational effectiveness
• Entrepreneurship

Advisor

• Stoddard, Elisabeth Anne
• Hersh, Robert
• LePage, Suzanne

Year

• 2015

Center

• Sustainable Food Systems Project Center - IQP
• Farm Stay Project Center (Massachusetts) - IQP

Sponsor

• Regional Environmental Council

Date created

• 2015-04-28

Emplacement

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright

Dernière modification

• 2021-08-09