Sample Term Paper

The economic and environmental costs are reduced through less transportation, less processing and packaging of food. The con is that this move will be increase the work load for the restaurant as they source food sources.

Some ingredients may be difficult to obtain due to seasonality and geographical capability for their production. Competition will be high, as menus will consist of similar ingredients. Consumers may not enjoy the seasonality of food as they were used to getting it all year round.

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