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THE ECONOMIC IMPACTS OF LOCAL AND CONVENTIONAL FOOD SALES

  • JAMES D. ROSSI (a1), THOMAS G. JOHNSON (a1) and MARY HENDRICKSON (a2)

Abstract

Local food systems are frequently touted as economic development strategies for rural communities. In this study, we estimated the local economic impacts of local compared with conventionally produced and marketed food in two regions of Missouri and one region in Nebraska. We found that local food systems generated substantial increases in value added for their local economies.

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Copyright

This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.

Corresponding author

*Corresponding author's e-mail: jdr5gd@mail.missouri.edu

Footnotes

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This material is based on work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2011-67023-30084. We also gratefully acknowledge the assistance of Randolph Cantrell from the University of Nebraska and Jessica Green Scott, formerly with the University of Missouri. We appreciate the suggestions offered by three anonymous reviewers.

Footnotes

References

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THE ECONOMIC IMPACTS OF LOCAL AND CONVENTIONAL FOOD SALES

  • JAMES D. ROSSI (a1), THOMAS G. JOHNSON (a1) and MARY HENDRICKSON (a2)

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