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The game changers: Local sourcingThe game changers: Local sourcing

Regional, seasonal ingredients alter menus, consumers’ expectations

Fern Glazer

January 23, 2012

4 Min Read
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By Fern Glazer

This story is part of an online preview of "The NRN 50: Game Changers.” In this special report, NRN highlights some of the people, ideas, technologies, concepts and trends pushing the restaurant industry in new directions. The full report is available exclusively in the January 23 issue. Subscribe to Nation’s Restaurant News.

Chefs have been trying to select and prepare the freshest ingredients for as long as there have been, well, chefs. In recent years, though, some have taken their quest to hyperlocal lengths, like Dan Barber, who started an entire agriculture center in Pocantico Hills, N.Y., to supply his Blue Hill at Stone Barns restaurant. 


But as diners have shown more interest in knowing where their food comes from...

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About the Author

Fern Glazer

Fern Glazer is a writer, editor and content expert, and a founder and partner of Little Warrior Agency. A long-time contributor to Nation’s Restaurant News and Restaurant Hospitality, Fern specializes in covering consumer dining behavior and food trends.

 

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