Understanding regional variation in the use of local food in public catering
ISSN: 0007-070X
Article publication date: 30 November 2021
Issue publication date: 25 August 2022
Abstract
Purpose
The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.
Design/methodology/approach
The studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.
Findings
The share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.
Originality/value
By examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.
Keywords
Acknowledgements
The authors want to thank Ada Trogen for the help in collecting the survey data. We thank also all who gave us important comments and advices related to the article.
Funding: The survey of public catering was supported by the Ministry of Agriculture and Forestry. In addition, the first author has received a research grant for the study from the Finnish Cultural Foundation.
Citation
Kujala, S., Hakala, O. and Viitaharju, L. (2022), "Understanding regional variation in the use of local food in public catering", British Food Journal, Vol. 124 No. 10, pp. 3323-3337. https://doi.org/10.1108/BFJ-04-2021-0385
Publisher
:Emerald Publishing Limited
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