Toronto Based Restaurants’ Motivation for Using Locally Sourced Food
About the Project
The researchers conducted interviews with the manager or chef of 50 Toronto based restaurants actively using locally sourced food. The study was performed from September-December 2014, and was completed through both face to face and telephone interviews. Participants were asked a series of questions surrounding their motivations for using local food products, as well as any challenges or barriers of doing so.
About the Researcher
Rebecca Kang, Jessica Krecisz, Katarina Pranjic, Nimra Rashad, and Hannah Taylor are fourth year students in Hospitality and Tourism Management at Ted Rogers School of Management, Ryerson University. This project was supervised by Professor Rachel Dodds
575 Bay Street (entrance at 55 Dundas Street West)
Room: TRS 3-175, 9th floor Toronto, Ontario, Canada M5G 2C3
350 Victoria Street, Toronto, Ontario, Canada M5B 2K3