Reference no: EM133584313

Case Study: Two chefs are discussing their efforts to put fresh, local food and ingredients on their menus. Chef Teri works in a small, locally owned restaurant in the southern United States with a flexible menu and a number of devoted customers who pay higher prices for the opportunity to enjoy seasonal and fresh food. The region's growing season is long, and many small, local farms produce organic food that is available for much of the year. Chef Barb works for a large chain operation in a midwestern city. The chain has fixed menus and high-volume purchasing. This chef has more limitations on what she can buy and where she can get fresh food. The growing season is short in this area, and transporting some food is inevitable. Both chefs plan to use their buying power to influence food purchases and how they are handled on delivery. Their goal is to bring their customers nutritious food at affordable prices.

Questions:

1. What is the main difference between the types of food each of these chefs might purchase?
2. What can each chef do to ensure that she is using the best possible food sources?
3. In what ways are the nutrients in food preserved or lost during local and long-distance transit?