Marketing Fresh Produce to Restaurants
CCD-MP-21
Marketing Fresh Produce to Restaurants
Marketing Fresh Produce to Restaurants
Authored by: Matthew Ernst Tim Woods
This document was archived before April 24, 2026 and may not reflect current practices, policies, or accessibility requirements.
Abstract
Sourcing and serving fresh produce from local farms remains a trend in the U.S. foodservice industry. The practice of sourcing locally grown fresh produce, first featured by niche and high-end restaurants, moved into mainstream foodservice distribution channels in the early 2000s. A focus on local food appears to be persisting into the 2020s. The National Restaurant Association's 2018 Culinary Forecast, based on surveys of nearly 700 chefs, identified hyper-local sourcing as the top restaurant concept trend, with local produce also among the Top 10 concept trends.
Core Details
Publication ID
CCD-MP-21
Status
Minor Revision
Publication Date
January 25, 2018
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes