Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France

Arthus Chevallier-Chantepie,Peter J Batt

doi:10.3390/agronomy11112357

Arthus Chevallier-Chantepie, Peter J Batt

Open Access

https://doi.org/10.3390/agronomy11112357

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Abstract

This paper explores the purchasing practices adopted by restaurants and cafés operating in France to observe how the owner/operator(s) attitudes towards sustainable business practice impact on the choice of fresh food suppliers. A two-stage cluster analysis revealed the presence of two clusters: conventional buyers and green buyers that showed significant differences in the adoption of sustainable purchasing practices, the perceived benefits derived from the adoption of sustainable business practices, and barriers to the adoption of green purchasing. In making the decision to operate as a green restaurant, the personal beliefs of the owner/operator(s) were paramount, guided in part by the belief that in order to prepare and present the best-tasting food to patrons, executive chefs needed to procure the very best ingredients. In procuring the best quality fresh food ingredients, executive chefs preferred to deal with many small suppliers with whom they had developed a long-term relationship based on their reputation for delivering premium quality products in season.

Highlights

As most restaurants and cafes were purchasing fresh food ingredients on a daily basis, as expected, the capacity of the supplier to deliver the desired quantity of products, quickly and on time was required by all executive chefs (Table 1)
My Supplier: Delivers on time I trust my preferred supplier Has products with good taste Delivers products in the quantity I need Delivers quickly Has fresh products Has a good reputation Has local products Engages in the ethical treatment of animals Is financially strong Provides seasonal products Is from my desired region [provenance] Is close to my restaurant Has a short supply chain Offers competitive prices Is quality certified Has chemical-free and/or organic products Has many different varieties of product Has products available all year round Has products with the desired physical appearance Promotes sustainability Supports local organizations and charities Often communicates with me Is actively involved in waste management Is actively involved in conserving energy Reduces/reuses packing cases Has a strong customer base Can provide credit
With regard to product quality, all of the executive chefs expected their suppliers to deliver fresh food products that resulted in the delivery of good tasting food to patrons

Summary

Introduction

For the first time in history, the majority of mankind reside in an urban environment, with that figure expected to reach two-thirds by 2050 [1,2]. Increasing rates of urbanization are putting more pressure on resources; influencing what foods we eat, where and when we eat them; the way our food is grown, processed and delivered to consumers; and impacting on our health and nutrition [3]. With the increase in consumer purchasing power and the increasing opportunity cost of time to prepare food, consumers today are eating more food away from home and/or purchasing more ready-to-eat and ready-to-heat food products for consumption at home [5]. With a greater awareness of how their food purchase decisions impact the environment, more consumers today are making informed food choices on social, economic and environmental values [6–8]. The nutritional benefits, food safety, production context and ethics define the quality of food [9]

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