WHY DO WE BUY LOCAL?
Consumers are becoming increasingly conscious of where the products they buy come from. And with the current health crisis, many people are more familiar with local food suppliers, and there is a strong sentiment to support local businesses. This ideology is no different for companies in the bar and restaurant sector, which have seen a demand for locally-sourced products from their customers over the last few years.
For example, 61 per cent of Canadians in Canada say purchasing local food is essential, and nearly half would pay up to 30 per cent more to get it. A staggering 87 per cent of respondents to the survey, published by Loyalty.com and reported by CTV News, said they would increase their budget if a local alternative were more readily available.
Meanwhile, in the US, a Nielsen study found that buying local is a top priority among 46 per cent of American consumers. As a result, more customers have taken to reviewing labels, seeking out products that align with their personal beliefs.
What constitutes local produce?
“Locally-grown” produce refers to food, beverages and other agricultural products grown, produced and sold within a particular area. This could be defined by the distance to the market, the city or state of your restaurant, or other regional boundaries.
No clear definition describes what constitutes a specific product as “local”. Generally, however, it is agreed that food and beverages are considered “local” when produced within short distances of where it is consumed.
Why do we buy local?
1 - Supporting our local economy
Buying local helps support small businesses in our community and helps contribute to money staying in our locale. By supporting local business and trade, we are, in turn, improving the local economy, boosting employment rates and ensuring customers have more money to spend.
In fact, by investing money into local businesses, we increase the likelihood of customers having money to spend in our establishment - Vivo Latino restaurant.
2 - Fresher ingredients
The average distance that UK/Europe-grown fruits and vegetables travel before reaching their final destination in the UK is about 1,500 miles, according to LocalHarvest.org. That means when other restaurant purchases items from a large distributor, it’s likely that they are buying something that has been preserved to survive the journey.
That doesn’t happen when we buy locally. Our items will likely be freshly picked. This means they’ll be healthier, tastier, and more appealing to our customers. The ultimate point is that our recipes will seem new and improved with nary a tweak. Crops are picked at their peak, likely within days of receiving them. When it comes to food, local is often the freshest choice. Imported produce can be picked weeks before it is ripe, and the taste, texture, and colour have not fully developed. Our chefs all love fresh and high-quality products. Local gets them there.
3 - We have built a network of trusted local suppliers
Building connections within our community is a crucial aspect of success for many small, medium and even large businesses. Buying directly from local suppliers allows us to improve our relationships with community-based companies, leading to better opportunities for our restaurant in the future.
4 - Adaptive menu through seasonal items
One of the most exciting ways to create adaptive, seasonal dishes that are only available for short periods is to adopt seasonal items.
5 - It reduces the Carbon footprint emission
Transportation accounts for approx. 11% of the carbon emissions are caused by food production. Bring your carbon “foodprint” way down, and you are doing your part to reduce the carbon emissions that can get absorbed by plants and trees.
We also believe that using local produce can be highly beneficial for our restaurant - helping us stand out in a highly-competitive market and improving how our consumers perceive our brand, which we are very proud of.
Questions / Enquires - enquires@vivolatino.co.uk
