The farm-to-table movement is all about sustainability, but buying ingredients from local farmers and ranchers might sustain your restaurant, too. That’s the key takeaway from a new study that found customers perceive sustainably sourced food as fresher and higher in quality—and will pay a premium to eat it. Restaurant customers didn’t just tell a survey taker they’d pay extra for locally grown food. It’s how 322 of them spent their money in a real restaurant during an experiment conducted ...
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