Locally sourced food
This movement is one of the seven influences for the future as identified by SIRHA and Food Service Vision.
From the supplier to the consumer, each link in the food chain is turning to locally produced products in order to be more environmentally-friendly, to respect the seasons, promote local growers and limit the middlemen.
One of the major stakes for the growth of local gastronomy is the tourist potential it can attract. According to a survey by the World Tourism Organisation, 88% of tourists agree that gastronomy is an essential part of the identity of a tourist destination. The locavore movement enables some countries to assert and promote their national culinary identity, such as Noma (Copenhagen, Denmark) where René Redzepi prepares dishes based on rare Nordic products, or de La Mar, a Peruvian ceviche restaurant with Gaston Acurio in Lima. Local artisan craft is also in the spotlight. In Japan, the production of craft beer has doubled between 2014 and 2017 and today represents 25% of the local beer market, according to the American Craft Beer Association. In Paris, the “fabriqué à Paris” label (issued by Paris town hall) rewards each year a dozen artisans. One is never better served than close to home.