A promising new chef opens a restaurant in your city and considers local food supply chains the best way to feature regional flavors on her menu. Compose a one-paragraph entry for a single menu item-an entree, appetizer or dessert—and describe three ingredients used in its creation. Include a backstory for each ingredient and explain how it is a part of the local food supply chain. Include two benefits of utilizing a local food supply chain rather than a global.

Explanation:

"As a starter we present our goat cheese served with natural fermented bread and confit tomato sauce. The cheese used in our restaurant is manufactured by small regional producers, as well as the wheat used in bread, and tomatoes, which are planted and harvested organically, free of pesticides and allergens."

The benefits of using a local food supply chain instead of a local one in a restaurant is to value local micro producers, and to collaborate with the development of the local economy.

For the restaurant, this strategy will help it to position itself as a company that uses artisanal ingredients in its dishes, which is an important differentiation from competitors, and will also position it as a company that promotes local development, which it increases its value to stakeholders and its reliability.

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