Restaurants, food retail outlets, and individual consumers impact each others buying and eating habits by influencing product selection based on taste, aesthetics, growing methods, and place of origin.
Ohio State University and Innovative Farmer of Ohio recently completed a research project assessing the opportunities and barriers for organic and local foods for restaurant and retail food store distribution in Ohio.
One hundred restaurants and food retail stores were interviewed in five major metropolitan regions in order to understand the current use and perceptions of local and organic foods. The survey uncovered a great interest amoungst ethnic markets for culturally appropriate fresh produce, herbs, meats and dairy products.
The report is available on the web at www.ifoh.org and hardcopies are available for $4.00 (includes postage and handling) Please send your check (made out to Ohio State University) or money order to: Shoshanah Inwood Thorne Hall – OARDC/OSU 1680 Madison Avenue Wooster, Ohio 44691
