CASE STUDIES OF LOCAL FOOD PURCHASING BY CENTRAL IOWA RESTAURANTS AND INSTITUTIONS

Abstract

Through direct marketing of their products, many farmers are forming a stronger connection with their customers and obtaining premium prices for those products. Potential direct marketing customers for food producers are local restaurants and institutional foodservice operations. Benefits and challenges do exist for both foodservice operators and food producers interested in exploring this method of purchasing. A project tracking local food purchasing by nine Iowa restaurants and institutions is described.