Exploring the Case: Utah Farm-Chef-Fork: Linking Rural Growers with Urban Chefs

Abstract

Introduction A principal aim of the locavore movement is to reduce food-miles while giving consumers access to food that is of the region. Locally grown and locally raised food is of interest to tourists as it is a guarantee of authenticity, reflecting the landscapes and traditions of a place – in particular if it locally prepared at a food stand, in a restaurant or at a bed-and-breakfast.