Sustainable Purchasing of Fresh Food by Restaurants and Cafes in France

This paper explores the purchasing practices adopted by restaurants and cafés operating in France to observe how owner/operator(s) attitudes towards sustainable business practice impact on choice of fresh food suppliers. A two-stage cluster analysis revealed presence two clusters: conventional buyers green that showed significant differences adoption practices, perceived benefits derived from barriers purchasing. In making decision operate as a restaurant, personal beliefs were paramount, guided part belief order prepare present best-tasting patrons, executive chefs needed procure very best ingredients. procuring quality ingredients, preferred deal with many small suppliers whom they had developed long-term relationship based their reputation for delivering premium products season.