scholarly journals Farmers’ Perceptions of Local Food Procurement, Mississippi, 2013

2014 ◽  
Vol 11 ◽  
Author(s):  
Nathan Rosenberg ◽  
Nhan L. Truong ◽  
Tyler Russell ◽  
Deja Abdul-Haqq ◽  
June A. Gipson ◽  
...  
Keyword(s):  
Local Food ◽  
Food Procurement

The Costs of Local Food Procurement in Two Northern Indigenous Communities in Canada

2013 ◽  
Vol 21 (2) ◽  
pp. 132-152 ◽  
Author(s):  
Shinjini Pal ◽  
François Haman ◽  
Michael A. Robidoux
Keyword(s):  
Local Food ◽  
Indigenous Communities ◽  
Food Procurement

scholarly journals Local sourcing and the military: Lessons learned through a university-based initiative to increase local procurement at a US military base

2017 ◽  
Vol 34 (03) ◽  
pp. 250-258 ◽  
Author(s):  
Rebecca Dunning ◽  
John Day ◽  
Nancy Creamer
Keyword(s):  
Local Food ◽  
Lessons Learned ◽  
Base Level ◽  
Us Military ◽  
Entry Points ◽  
Food Procurement ◽  
The Usa ◽  
Procurement System ◽  
The Military ◽  
Local Sourcing

AbstractThe volume of food purchased by the American military makes it perhaps the single largest intermediated market for food in the USA. Consequently, it is not surprising that those seeking to enhance the economic viability of small and mid-scale farms may view military bases as a promising market for locally produced foods. This is a challenging prospect, however, due to the centralized structure of military command, the nature of the military procurement system and federal mandates to obtain products that maximize value at the lowest available cost. This paper describes the US military food procurement system and the work of a 3-yr initiative to increase the amount of locally produced, source-identified products used at a North Carolina military installation. Our experiences serve as a cautionary tale, with this paper designed as both a primer on ‘how it works’ for food procurement at the federal and base level, and a description of our largely unsuccessful attempts to increase the volume of local food products from small-/mid-scale producers moving through the supply chain into base dining halls and restaurants. Based on our experiences, we also make recommendations on possible entry points for local food and farm advocates to work within the existing system to localize food procurement.

scholarly journals LOCAL FOOD PROCUREMENT TENDENCIES IN LATVIA

2019 ◽  
Vol 1 ◽  
pp. 118
Author(s):  
Inita Krivašonoka
Keyword(s):  
Local Governments ◽  
Local Food ◽  
Public Procurement ◽  
Agricultural Producers ◽  
Food Purchases ◽  
Total Food ◽  
Food Procurement ◽  
Analysis And Synthesis ◽  
Local Supply ◽  
The One

The OECD has emphasized that regions need to boost their growth by placing local resources and means in circulation in order to benefit from their competitive advantages. It encourages the search and analysis of those regional key factors that are driving development in the regions. Local authorities can boost their region with the use of territorial capital and the promotion of entrepreneurship. One of the ways how to do this is to buy food from local producers. Giving preference to local suppliers, even if it means spending a little more, can actually benefit a region’s finances. When local governments spend their money on locally owned firms, those firms in turn rely on and generate local supply chains, creating an “economic multiplier” effect. Each additional dollar that circulates locally boosts local economic activity, employment and, ultimately, tax revenue. In Latvia, since 2014, attention has been focused on increasing the consumption of local food. Improvements in regulatory enactments have been made, which stipulate that green public procurement criteria should be used in food procurement, where one of the criteria, the supply distance, directly contributes to this aim by giving preference to the local producers. The research aim is to analyze the data of local government food procurements carried out in Latvia from 2010 to 2018 and to evaluate the share of local suppliers in these procurements. The food procurement winners were divided into four groups: agricultural producers, food processing companies, wholesale companies and retail companies. The study evaluates how each group's share in total food purchases varies over the years, and how procurement volumes vary depending on the winner's belonging to the one of the groups previously defined. Such an analysis shows the proportion of local producers in procurement, but does not fully reflect on the volume of local production, as it is not possible to obtain data on the share of production which producer purchased from others to provide the necessary volumes of food, and there is no data on the origin of products supplied by wholesalers. The following research methods were employed to carry out the present research: analysis and synthesis, induction and deduction, the monographic method, statistical analysis and the graphic method.

Understanding regional variation in the use of local food in public catering

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Susanna Kujala ◽  
Outi Hakala ◽  
Leena Viitaharju
Keyword(s):  
Computable General Equilibrium ◽  
Regional Variation ◽  
Regional Differences ◽  
Local Food ◽  
Qualitative Comparative Analysis ◽  
Food Products ◽  
Content Type ◽  
Food Procurement ◽  
Public Catering ◽  
Food Share

PurposeThe 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/approachThe 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.FindingsThe 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/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

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