Abstract
The purpose of this study was to understand the supply chain, food environment, and consumer food attributes so that basic, applied and translational “know how” can be used in the development and delivery of healthful foods into Twin Cities restaurants. Interviews and focus groups were conducted with a convenience sample of 24 local, national, and international food system members including grain geneticists / breeder, millers, bakers, manufacturers, chefs, food scientists, nutritionists, public health, and academic experts. A questionnaire specific to each participant’s role and function within the food system was used. Five major challenges to delivering whole grains in restaurants were taste, cost, supply chain logistics, public perception, and lack of knowledge. Participants were convened to address supply chain challenges to incorporate more whole grain foods into the restaurants. Outcomes included formation of working groups to address community interaction along with business models in support of the local food supply chain and restaurant environment.
Published Version
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