CHI TIẾT NGHIÊN CỨU …
Tiêu đề
Is the Emergence of the “Fresh Prep” Food Service Provider an Entrée into Local Foods?
Tác giả
Henshaw T.L.
Năm xuất bản
2019
Source title
Culture, Agriculture, Food and Environment
Số trích dẫn
2
DOI
10.1111/cuag.12231
Liên kết
Tóm tắt
Dynamic changes in the structure of college and university food service have combined with a heightened public awareness of food to promote the rapid growth of farm to institution programs. This paper analyzes recent trends in food service provider/institution relationships at eight liberal arts colleges in the Great Lakes region, namely a move toward providers that freshly prepare food in house rather than purchasing processed foods. We explore the interplay between institutional and provider demands and ask the question: does the transition to a new fresh prep food service provider open the door for greater inclusion of locally sourced foods? At these institutions we find that the selection of a food service provider only moves an institution's local purchasing fractionally. Greater local sourcing requires institutional motivation, specified purchasing goals, and favorable contract structures. [farm to institution, local foods, higher education, outsourcing, contracts]. © 2019 by the American Anthropological Association.
Từ khóa
Tài liệu tham khảo
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Nơi xuất bản
Wiley Blackwell
Hình thức xuất bản
Article
Open Access
Nguồn
Scopus