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Rôle de la restauration gastronomique dans la valorisation des produits alimentaires localisés

Author

Listed:
  • Marielle Salvador

    (INSEEC - INSEEC Alpes-Savoie - INSEEC - Institut des hautes études économiques et commerciales | School of Business and Economics)

  • Mariem El Euch-Maalej

    (INSEEC - Institut des hautes études économiques et commerciales | School of Business and Economics)

  • Isabelle Frochot

    (IREGE - Institut de Recherche en Gestion et en Economie - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc)

Abstract

La consommation de produits alimentaires localisés est une tendance de fond depuis ces dernières années. Néanmoins, ces produits souffrent encore d'un manque de visibilité auprès des consommateurs. Outre les acteurs de la grande distribution et les acteurs traditionnels (producteurs locaux, collectivités locales, etc.), les chefs étoilés communiquent eux aussi sur les produits localisés. Cette étude qualitative montre que le restaurant gastronomique participe à la communication des produits localisés, et qu'en retour, ces derniers contribuent à l'ancrage territorial de l'établissement. Les résultats de cette étude permettent de faire des recommandations tant aux chefs qu'aux acteurs de la filière afin de mieux valoriser les produits localisés.

Suggested Citation

  • Marielle Salvador & Mariem El Euch-Maalej & Isabelle Frochot, 2017. "Rôle de la restauration gastronomique dans la valorisation des produits alimentaires localisés," Post-Print hal-01609248, HAL.
    • Handle: RePEc:hal:journl:hal-01609248
    DOI: 10.7193/DM.085.49.62
    Note: View the original document on HAL open archive server: https://hal.univ-smb.fr/hal-01609248
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    References listed on IDEAS

    as
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    Cited by:

    1. Yuna Chiffoleau & Tara Dourian, 2020. "Sustainable Food Supply Chains: Is Shortening the Answer? A Literature Review for a Research and Innovation Agenda," Sustainability, MDPI, vol. 12(23), pages 1-21, November.

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