Abstract
This study examines the role of chefs in procuring locally sourced food and the challenges they face in managing this process within the foodservice industry. Through qualitative interviews with seven executive-level chefs from diverse foodservice operations in West Texas, the research explores their decision-making processes, attitudes toward local sourcing, and the logistical hurdles involved. Findings highlight that while chefs are highly motivated to use local products due to quality and sustainability benefits, they face significant challenges such as limited availability, inconsistent supplier networks, and distribution inefficiencies. Additionally, concerns about managing the cost and quality of local ingredients were prevalent, especially in rural regions where distribution infrastructure is weak. Chefs expressed the need for stronger partnerships with local suppliers and better access to products through mainstream foodservice distributors. The study concludes that effective management of local food procurement requires addressing logistical barriers, improving supplier relationships, and implementing clearer quality standards. Enhancing these areas can help chefs better align their sourcing practices with sustainability goals and consumer preferences for fresh, high-quality products.
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Recommended Citation
Johnston, Nick E.
(2025)
"From Farm to Table: Chefs’ Perspectives on Managing Local Food Procurement,"
Journal of the North American Management Society: Vol. 14:
No.
1, Article 3.
Available at:
https://thekeep.eiu.edu/jnams/vol14/iss1/3