I intend to ask the chefs about: extend of volume that could be supplied
locally, their flexibility in altering their menu if locally shortages
are experienced, what affect they perceive using locally grown products
could have on increasing patrons, and their timeframe for using local
(ie: if they would only buy locally during off-peak season or full
season realizing that the growing season and the peak resort season are
approximately the same).
A survey of local growers in the area has been conducted and one of
the finding is that expanding into local markets is a challenge.
Any help in the best/most useful approach to talk with chefs would be
student at Tufts