Marketing local foods to gourmet restaurants: A multi-method assessment

Journal of Extension

Volumn 46, Issue 6, 2008, Pages

  Curtis, Kynda R ^a   Cowee, Margaret W ^b   Havercamp, Michael ^a   Morris, Robert ^a   Gatzke, Holly ^a  

^a UNIVERSITY OF NEVADA COOPERATIVE EXTENSION   (United States)

^b UNIVERSITY OF NEVADA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 58049164652     PISSN: None     EISSN: 10775315     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. Bukenya, J., Mukiibi, M. L., Moinar, J. J., & Siaway, A. T. (2007). Consumer purchasing behaviors and attitudes toward shopping at public markets. Journal of Food Distribution Research, 38, 12-21.
3. Food Processing Center. (2003). Approaching foodservice establishments with locally grown products. Institute of Agriculture and Natural Resources, University of Nebraska, Lincoln. Retrieved August 5, 2004 from: http://www.foodmap.unl.edu/report-files/ChefCollaborative.pdf?action= DSPRPT&code= 101
4. Gao, G., & Bergefurd, B. (1998). Culinary herbs as alternative cash crops for small scale farmers in southern Ohio. Journal of Extension [On-line], 36(6). Available at: http:// www.joe.org/joe/1998december/rb1.html
5. Govindasamy, R., & Nayga, R. M. (1996). Characteristics of farmer-to-consumer direct market customers: an overview. Journal of Extension [On-line], 34(4). Available at: http://www.joe.oro/joe/1996august/ rb1.html
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7. Kelley, K. M. (2006). Marketing to professional chefs. The Pennsylvania State University Cooperative Extension unnumbered publication.
8. Montri, D. N., Kelley, K. M., & Sanchez, E. S. (2006). Direct marketing edamame (glycine max [L.] merrill) to professional chefs. Journal of Extension [On-line], 44(1) Article 1 Rl B4. Available at: http://www.joe.org/joe/2006february/rb4.shtml
9. Pepinsky, K., & Thilmany, D. (2004). Direct marketing agricultural products to restaurants: the case of Colorado crop to cuisine. Colorado State University Cooperative Extension: AMR 04-03.
10. Strohbehn, CA., Gregoire, M., Huber, G., & Karp, R. (2002). Local food connections: from farms to restaurants. Iowa State University Extension: PM 1853b.
11. Sustainable Agriculture Research and Education. (2008). Sales to restaurants and institutions. Retrieved March 24, 2008, from: http://www.sare.org/publications/ marketing/market07.htm
12. Thilmany, D. (2004). Colorado crop to cuisine. Review of Agricultural Economics, 26, 404-416.
13. Wolf, M. M., Spittler, A., & Ahern, J. (2005). A profile of farmers' market consumers and the perceived advantages of produce sold at farmers markets. Journal of Food Distribution Research, 36, 192-201.
14. Wright, B. (2005). Selling directly to restaurants. University of Wisconsin Cooperative Extension: A3811-5.