Making Local Food Viable in Atlanta: From Farms to Restaurants Public

Abstract

Building on interviews with nine chefs in Atlanta and research on food systems, this work explores if, why, and how chefs in Atlanta source local and sustainable food for their restaurants. This study investigates the obstacles chefs face in procuring local and sustainable, and techniques they have adopted to combat these difficulties.

Table of Contents

Table of Contents

Introduction pp.1

Chapter I: Background on Chefs + Sourcing pp.3

Section A: Literature Review pp.7

I.     Local Food Systems pp.7

II.   Chefs and Sourcing Local Food pp.9

a.    Structural barriers pp.11

b.    Relationships pp.13

c.     Motivations for Sourcing Local Food pp.15

i.     Quality pp.15

d.    Access pp.16

e.     Restaurants as opinion leaders pp.17

f.     Network associations pp.18

Section B: Atlanta pp.19

Section C: Hypothesis pp.22

Chapter II: Methodology pp.24

Section A: Sample Population pp.24

Section B: Recruitment and Data Collection pp.24

Section C: Development of Interview Questions pp.26

Section D: Analysis of Interviews pp.27

Chapter III: Results pp.28

Section A: Codes for themes pp.28

Section B: Qualitative Findings pp.28

I.     Do Chefs Source Local and Sustainable Food? Why or why not? pp.28

a.    Experience & Training pp.28

b.    Balance Values pp.31

i.     Balance Values: Local v. Sustainable pp.33

c.     Concept of the Restaurant pp.35

d.    Relationships pp.36

e.     Quality pp.37

II. Challenges in procuring local and/or sustainable food pp.39

a.    Economic Costs pp.39

b.    Consumer Expectations pp.41

c.     Time pp.42

d.    Transparency pp.43

e.     Access pp.45

III. Navigating the Challenges pp.47

a.    Creativity pp.47

i.     Minimizing Waste pp.47

b.    Availability pp.49

c.     Network of Relationships pp.50

i.     Chef-Chef pp.52

ii.    Chef-Farmer pp.53

d.    Local Distribution Companies pp.54

Section C: Limitations pp.55

Chapter IV: Discussion pp.57

Section A: Structural Barriers pp.58

a.    Economic Costs pp.59

b.    Time pp.59

c.     Distribution Logistics pp.60

Section B: Motivations pp.61

a.    Past Training pp.62

b.    Creativity pp.63

Section C: Relationships pp.63

a.    Chef-Chef pp.63

b.    Chef-Farmer pp.64

c.     Chefs-Customers pp.66

Chapter V: Conclusion pp.68

Appendix pp.72

Section A: Participants Interviewed pp.72

Section B: Interview Questions pp. 73

Section C: Interview Details pp.75

Section D: Code Definitions pp.76

References pp.77

About this Honors Thesis

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School	Emory College
Department	American Studies
Degree	B.A.
Submission	Honors Thesis
Language	English
Research Field	Anthropology, Cultural American Studies Agriculture, General
Mot-clé	Local Food Procuring Farm-to-table Sourcing Local Food Chefs Sourcing Restaurants
Committee Chair / Thesis Advisor	Crane, Jonathan, Emory University
Committee Members	Hadley, Craig, Emory University Wakefield, Peter, Emory University

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