The buzzwords
"local", "sustainable", "seasonal" and "organic" have garnered a lot of attention over the past year, with consumers increasingly wanting more and more information about the
source and quality of the ingredients used in restaurant dishes. While these terms are not certifications - the meanings can vary depending on what ingredients and locations to which they pertain - they are general indicators of a young movement in food, one in which quality trumps quantity or price. New data indicates that these words may be more than
industry buzz.
According to research from
Technomic, 46% of polled consumers said that they enjoy the taste of "local" foods either slightly more, or much more, than foods and ingredients sourced from larger farms abroad. While the these words have been used for some time in environmentally focused food marketing - similar to the de-regulated
"natural" labeling - it wasn't always clear what kinds of returns the average restaurant business could expect to see by going the local route. Now, it seems fairly clear that a large group of consumers see and experience a direct correlation between locally sourced foods and higher quality. Another, earlier report from
Technomic indicated that 30% of those polled would probably be willing to spend a bit more money on locally sourced burger and salad ingredients. This means, for restauranteurs, if you have yet to start adding locally sourced foods to your menu, now is the perfect time to start.
Technomic's article highlights ways for business owners to dip a toe into the local food scene, by starting with non-seasonal items such as breads and cheeses that can be used throughout a variety of dishes. What do you think about the local and sustainable food movement happening right now? Does your restaurant depend on locally sourced ingredients, or are you planning to in the future? Let us know what you think via Facebook, Google+, LinkedIn or Twitter, and be sure to check out Technomic's full report at the source link below.
Source:
Technomic, Image Credit (Ken Hawkins)
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