Supply chain analysis of farm-to-restaurant sales : A comparative study in Vancouver and Christchurch

• The primary objective of this study was to assess the barriers to, and opportunities for, farm-to-restaurant sales. The study was conducted in Vancouver (Canada) and Christchurch (New Zealand). Semistructured interviews with local farmers and/or farmers’ market vendors found that farmers and/or farmers’ market vendors are motivated to sell locally due to personal satisfaction, product appreciation, and higher prices. The study also indicated that social networks are vital to farmers and/or farmers’ market vendors for selling local foods to restaurants. Interviews revealed that there were higher production and delivery costs for farmers and/or farmers’ market vendors in most of the value chain for selling products directly to restaurants. However, farmers and/or farmers’ market vendors can offset their production and delivery costs for direct market sales to restaurants by receiving price premiums. The major implication of the findings is that farmers and/or farmers’ market vendors need to increase their communication (information flow) and interaction with restaurants to create better market access for local foods, but that they require greater time inputs.

Ämnesord

SAMHÄLLSVETENSKAP  -- Ekonomi och näringsliv -- Företagsekonomi (hsv//swe)

SOCIAL SCIENCES  -- Economics and Business -- Business Administration (hsv//eng)

Nyckelord

Direct marketing

Farmers

Local foods

Purchasing

Restaurants

Supply chain

Business administration

Företagsekonomi

Publikations- och innehållstyp

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