OpenFields

1287: Supply of local food

This paper is taken from ‘The Supply of Locally Produced Food and Drink to the Local Market – a report of the findings from research investigating the issues existing around supplying food and drink throughout the South West’ by Gill Ainge & Kath Gigg of The Food Team.

Year of Publication2011

The local food chain needs to share information to develop shared distribution systems. Product availability followed by consistency of supply, price and quality are the most significant barriers to developing local food. Local food involves a huge range of business size with very different demands. Word of mouth is the most popular way to find new local products or new local customers. Local produce tends to be primary produce, fresh and seasonal in nature. Snacks and ready meals are of less interest.

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