ABSTRACT

This paper examines restaurant managements’ (owners, managers, or the chefs) perceptions, motivations, and constraints in buying local food ingredients from local farmers’ market vendors (farmer vendors) in a study conducted in Vancouver, Canada and Christchurch, New Zealand. Semi-structured interviews were conducted with restaurants (31 in Vancouver and 28 in Christchurch). Results revealed that purchasing local food from farmers’ market vendors was perceived as beneficial by restaurants, but they experienced challenges with purchasing. This study further presented evidence that restaurants satisfaction with wholesale distributors is an important purchasing factor in local food purchasing decisions while sustainable production products were not the main motivation among restaurants in both the samples. In the light of empirical findings, theoretical and practical implications are discussed.

摘要

在加拿大温哥华和新西兰克赖斯特彻奇进行的一项研究中，本文研究了餐馆管理人员（业主、经理或厨师）从当地农贸市场供应商（农民供应商）购买当地食品原料的看法、动机和限制。对餐馆进行了半结构化访谈（温哥华 31 家，基督城 28 家）。结果显示，餐馆认为从农贸市场供应商那里购买当地食品是有益的，但他们在采购方面遇到了挑战。这项研究进一步提供证据表明，餐馆对批发经销商的满意度是当地食品采购决策的一个重要购买因素，而可持续生产产品并不是两个样本中餐馆的主要动机。根据实证结果，