Consumers are expressing ever-increasing interest in knowing where their food comes from, including the health and environmental impact its production and processing might have. At the same time the food service providers are increasingly striving to offer fresh, locally produced food. Since the interest in the local is growing all around the world including Slovenia, there is need for better understanding and exposure of the meaning of the term locally which creates researched phenomenon. The thesis enlightens the trend of local or hyper-local food that food service providers seem to offer. The main purpose of the thesis is to understand the motives that encourage the Slovenian food service providers to offer local or hyper-local food and learn the advantages and disadvantages they might perceive. I have also researched their own perception of what local means to them. Therefore, a qualitative research has been undertaken on limited number of chosen units. In-depth semi-structured interviews were made with five food service providers in Slovenia that offer local food. The results have shown that the main motive of locally produced food is quality of it and together with possibility to always be able to offer their guests local and authentic familiarity of food overcomes the quantity of work and effort that has to be put in, in order to make offering local food achievable.
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