An increasing number of restaurants in major North American cities are starting to locally-source their food supply. Whether they’ve gone fully local or aim for a certain percentage, these restaurant owners understand the consumer demand that’s sweeping the market: customers want to know the food they purchase has been sustainably sourced.
Here are some of the many benefits of the “farm-to-table” business model:
Foster community engagement and appeal to tourists
Take advantage of the positive perception surrounding local food
Local food suppliers are more widely available who want to work directly with restaurants
As the demand for local food increases, there will be a need for increased labor
Increased employment means an increase in productivity and overall market size
Local food helps impact the economy through import substitution
Local farms will benefit by the promotion that restaurant's perform to attract a concerned customer base
Local food means a shorter supply chain which reduces shipping costs while diminishing GHG emissions
Read more about the sustainable business model of urban agriculture.