Off-campus South Dakota State University users: To download campus access theses, please use the following link to log into our proxy server with your South Dakota State University ID and password.

Non-South Dakota State University users: Please talk to your librarian about requesting this thesis through interlibrary loan.

Document Type

Thesis - University Access Only

Award Date

2007

Degree Name

Master of Science (MS)

Department / School

Nutrition, Food Science, and Hospitality

First Advisor

Gary 'Lee' Frantz

Abstract

Efforts to increase the food producers' share of the food dollar have focused on markets such as the local hotel, restaurant and institutional industry (Strohbehn & Gregoire, 2002). Research conducted by Strohbehn and Gregoire found foodservice operators were willing to work with additional local suppliers, but found there was less commitment to local food purchasing at the end of the project. Their findings suggested " .... that provision of information to food service buyers will increase their awareness of potential to purchase from local sources." The creation of a marketing tool kit (MTK) may provide the needed information to better connect local producers and foodservice operations and encourage the purchasing of local food products. The MTK contained a participant directory; business summaries; an inventory website; South Dakota regulations on local purchasing; a guide to selling local products to restaurants; promotional ideas; and a local food benefits list. The principal investigator determined the MTK did not have an effect on attitudes and purchasing practices of local foodservice buyers in regard to local food purchasing, but may have had an effect on attitudes among local producers in regard to selling local products to foodservice operations. The amount of money spent by foodservice operations on local foods and made by local producers selling to foodservice operations in 2007 was estimated to be no more or less than what was spent and made in 2006. The research found foodservice buyers had a more positive attitude toward local foods purchasing and its relationship to strengthening the local economy, supporting family farms, and protecting the environment, and a less positive attitude toward the distribution channel. Local producers had a more positive attitude toward local foods selling to foodservice operations and its relationship to strengthening the local economy, product characteristics, protecting the environment and food safety and security, and a less positive attitude toward pricing and time.

Library of Congress Subject Headings

Local foods -- Marketing
Food service purchasing

Format

application/pdf

Publisher

South Dakota State University

Download

Share

COinS