Record #:

39970

Author(s):

Constantini, Danielle

Abstract:

Like "farm to table," "sea to table" encourages restaurants and their distributors to obtain food from local producers and harvesters. Slowing this trend's momentum are impediments such as harvest regulations and an underdeveloped supply chain. The author's evidence that overcoming such barriers is worthwhile includes national market research. It asserts that people, when offered the option, would rather have locally grown or harvested foods.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. Issue , Spring 2019, p6-11

Subject(s):

Seafood--distributors--sea to table; Seafood--restaurants--sea to table ; Commercial fishing--government regulations ; Seafood, Imported; Fish farmers; Seafood industry--supply chain--Coastal North Carolina ; Fishing communities ; Chefs--North Carolina--Vivian Howard; Restaurants--Raleigh