ABSTRACT
This chapter presents the findings of a restaurant and chef survey conducted on restaurants in Vancouver, Canada. In order to collect primary data on the interrelationships between food service establishments and local food, a survey was conducted with the food service establishments in Vancouver, Canada, in 2014. It was found that European cuisine style of restaurants most commonly chose the farmers' market vendors for their local food procurements. In other words, local food can also be understood within the broader context of a sustainable culinary system. Co-operative marketing strategies or a group of farmers can band together to make purchasing arrangements with the restaurants and chefs. The 2013 survey conducted by the Canadian Restaurant and Food Service Association (CRFA) had locally sourced foods topping the trend list again. However, producer and farm perspectives on the benefits and barriers to marketing their products directly to local restaurants are less clear in empirical research.
