Exploring barriers to utilizing local agricultural products in the catering industry

Both the proportion and expenditure of dining out and takeaway in Taiwan have been increasing year by year. This study investigates the factors influencing the catering service providers (CSPs) procurement of domestically produced or imported food materials. The empirical results showed that the procurement cost, quality, safety, and availability of ingredients were the major considerations for CSPs to purchase ingredients. Different types of CSPs had different cognitions, attitudes, and purchasing behaviors toward domestically produced and imported ingredients. Bento establishments, self‐service cafeterias, and noodle shops adopted higher proportions of domestically produced ingredients (DPIs), and they also had more confidence in these ingredients. On the contrary, table service restaurants, all‐you‐can‐eat restaurants, breakfast eateries, coffee shops, and fast food restaurants adopted higher proportions of imported ingredients. The results may be related to the food items purchased and catering services provided by different CSPs. Therefore, CSPs should be included in the scope and promotion of food and agriculture education so as to increase their emphasis on ingredients for health, increase their tendency to purchase DPIs, promote the disclosure of information on food producers and ingredients, and enhance the communications among food producers, buyers, CSPs, and dining‐out consumers.