Short answer

When designing initiatives or products related to local food sourcing, thoroughly research and account for the specific geographical, economic, and cultural contexts that influence both restaurants and their suppliers.

Field: Innovation & Design
Source: University of Canterbury Research Repository (University of Canterbury) (2016)
Method: Comparative case study with mixed methods (survey and semi-structured interviews).
Sample: 759 establishments surveyed in Vancouver, 455 in Christchurch. 31 restaurants/chefs, 12 farmers/vendors, and 6 distributors interviewed in Vancouver. 28 restaurants/chefs, 8 farmers/vendors, and 10 distributors interviewed in Christchurch.
Evidence: Moderate effect

Restaurant adoption of local food sourcing is influenced by a complex interplay of perceived benefits, motivations, and significant barriers, which vary geographically. This innovation & design research insight is drawn from a 2016 study published in University of Canterbury Research Repository (University of Canterbury). Using Comparative case study with mixed methods (survey and semi-structured interviews). with 759 establishments surveyed in Vancouver, 455 in Christchurch. 31 restaurants/chefs, 12 farmers/vendors, and 6 distributors interviewed in Vancouver. 28 restaurants/chefs, 8 farmers/vendors, and 10 distributors interviewed in Christchurch., researchers explored how this design variable affects real-world outcomes. The key design takeaway: When designing initiatives or products related to local food sourcing, thoroughly research and account for the specific geographical, economic, and cultural contexts that influence both restaurants and their suppliers.

Study

Innovation & DesignHigh ImpactModerate effect

Local Food Sourcing: A Comparative Analysis of Restaurant Motivations and Barriers in Vancouver and Christchurch

Restaurant adoption of local food sourcing is influenced by a complex interplay of perceived benefits, motivations, and significant barriers, which vary geographically.

University of Canterbury Research Repository (University of Canterbury) · 2016

Key Findings

01Restaurants and chefs in both Vancouver and Christchurch generally hold favorable attitudes towards purchasing local food products.
02There are notable differences in perceptions, buying experiences, and perceived benefits/obstacles related to local food sourcing between the two cities.
03Both restaurants and food suppliers face distinct barriers and constraints in establishing and maintaining relationships for local food procurement.

Application

Design takeaway

How to apply

Before launching a new local food initiative or product, conduct a comparative analysis of potential target markets to identify and address unique challenges and opportunities.

Project actions

01When researching a product or service, consider how its adoption might differ across various geographical locations.
02Investigate the motivations and challenges faced by all stakeholders in a supply chain, not just the primary consumer.

Method & Evidence

AimTo compare the perceptions, motivations, barriers, and constraints of restaurants and chefs in Vancouver, Canada, and Christchurch, New Zealand, regarding the procurement and promotion of local food ingredients, and to examine the reciprocal challenges faced by local food suppliers.

MethodComparative case study with mixed methods (survey and semi-structured interviews).

ProcedureMail surveys were administered to restaurants in Vancouver and Christchurch, followed by in-depth semi-structured interviews with restaurant representatives, chefs, farmers, farmers' market vendors, and wholesale distributors in both cities.

Sample759 establishments surveyed in Vancouver, 455 in Christchurch. 31 restaurants/chefs, 12 farmers/vendors, and 6 distributors interviewed in Vancouver. 28 restaurants/chefs, 8 farmers/vendors, and 10 distributors interviewed in Christchurch.

ContextFoodservice industry, local food systems, supply chain relationships.

Variables

IV["Geographical location (Vancouver vs. Christchurch)","Type of stakeholder (restaurant/chef, farmer/vendor, distributor)"]

DV["Perceptions of local food","Motivations for sourcing local food","Barriers and constraints to sourcing local food","Buying/selling experiences"]

CV["Restaurant type","Size of establishment","Years in operation"]

Strengths & Limitations

Strengths

+Comparative approach provides valuable insights into regional differences.
+Mixed-methods design captures both breadth (survey) and depth (interviews) of information.

Limitations

The findings are specific to Vancouver and Christchurch and may not apply to other cities or countries with different food cultures or agricultural structures.

Reliability & validity

The use of a comparative study across two distinct locations enhances external validity. The mixed-methods approach, combining surveys with in-depth interviews, strengthens internal validity by triangulating findings.

Think critically

How might the cultural significance of food in Vancouver versus Christchurch have influenced the observed differences in local food sourcing?

Design Principles

"Contextualize innovation by understanding and addressing geographically specific drivers and barriers in adoption."

Understanding these drivers and obstacles is crucial for developing effective strategies to support and expand local food systems within the culinary industry. This insight can inform business development, supply chain design, and policy-making aimed at fostering sustainable food practices.

What This Means for Your Design

Restaurants like local food, but what makes them buy it and how easy it is to get varies a lot depending on where they are, and this also affects the farmers who sell to them.

How to use in your project

1.Use this research to justify investigating the specific barriers and motivations for adopting a particular design solution in your chosen context.

Add to My Project

Quick Cite

Paragraph starter

This research highlights that the adoption of local food sourcing by restaurants is not uniform, being influenced by distinct regional perceptions, motivations, and barriers. This underscores the importance of conducting context-specific research when designing strategies or products aimed at integrating local food systems into the culinary industry, as challenges for both restaurants and suppliers can vary significantly by location.

Source

University of Canterbury Research Repository (University of Canterbury)

The role of local food in restaurants: a comparison between restaurants and chefs in Vancouver, Canada and Christchurch, New Zealand

journal · 2016

View source

Questions About This Research

What does the research say about local food sourcing: a comparative analysis of restaurant motivations and barriers in vancouver and christchurch?: When designing initiatives or products related to local food sourcing, thoroughly research and account for the specific geographical, economic, and cultural contexts that influence both restaurants and their suppliers. Evidence: University of Canterbury Research Repository (University of Canterbury) (2016).
Why does "Local Food Sourcing: A Comparative Analysis of Restaurant Motivations and Barriers in Vancouver and Christchurch" matter for design?: Understanding these drivers and obstacles is crucial for developing effective strategies to support and expand local food systems within the culinary industry. This insight can inform business development, supply chain design, and policy-making aimed at fostering sustainable food practices.
How can designers apply this research?: When designing initiatives or products related to local food sourcing, thoroughly research and account for the specific geographical, economic, and cultural contexts that influence both restaurants and their suppliers.
What were the main findings?: Restaurants and chefs in both Vancouver and Christchurch generally hold favorable attitudes towards purchasing local food products.. There are notable differences in perceptions, buying experiences, and perceived benefits/obstacles related to local food sourcing between the two cities.. Both restaurants and food suppliers face distinct barriers and constraints in establishing and maintaining relationships for local food procurement.
What research method was used?: Comparative case study with mixed methods (survey and semi-structured interviews). with 759 establishments surveyed in Vancouver, 455 in Christchurch. 31 restaurants/chefs, 12 farmers/vendors, and 6 distributors interviewed in Vancouver. 28 restaurants/chefs, 8 farmers/vendors, and 10 distributors interviewed in Christchurch..
How strong is the evidence?: Evidence strength is rated Moderate effect, based on a 2016 journal from University of Canterbury Research Repository (University of Canterbury).
What should I do differently in my next project?: Before launching a new local food initiative or product, conduct a comparative analysis of potential target markets to identify and address unique challenges and opportunities.
What are the limitations?: The study's findings are specific to the two cities examined and may not be generalizable to all regions. The reliance on self-reported data in surveys and interviews can introduce bias.