Preferences and attitudes toward locally produced food sourcing in wholesale distributors: Restaurant and chef perspectives

Abstract

The purpose of this study was to empirically explore antecedents of local food purchase preferences in wholesale distributors. This study investigates restaurants and chefs’ perceptions, motivations, and constraints in buying local food products from local wholesale distributors in a study conducted in Vancouver, Canada, and Christchurch, New Zealand. Semi-structured interviews were conducted with restaurants and chefs (31 in Vancouver and 28 in Christchurch). Overall there were some discrepancies found but results predominantly shows similarities between the two study sites. Findings demonstrated that purchasing of local foods from wholesale distributors was perceived as beneficial by restaurants and chefs, but they experienced challenges with purchasing. In the light of empirical findings, theoretical and practical implications are discussed.