ASSESSING THE CHALLENGES AND OPPORTUNITIES IN SUSTAINABLE SOURCING FOR RESTAURANTS IN BAUCHI STATE, NIGERIA.

Abstract

This study assesses the challenges and opportunities of sustainable sourcing in the restaurant sector, using Critical Discourse Analysis of scholarly literature and primary survey data from restaurants in Bauchi State, Nigeria. Sustainable sourcing encompassing local, organic, fair-trade and ethically produced ingredients offers environmental, reputational, and operational benefits, yet adoption remains uneven. Findings identify recurrent barriers: higher procurement costs, limited and unreliable supplier networks, seasonal and logistical supply disruptions, weak verification and certification mechanisms, consumer price sensitivity, and managerial resistance due to perceived operational complexity. Simultaneously, respondents and literature highlight key opportunities: enhanced brand differentiation, potential long-term cost savings (via reduced transport and waste), regulatory alignment, improved employee engagement, and culinary innovation through seasonal and plant-based offerings. Survey results (n=71) indicate strong recognition of drivers and barriers (80% agreement), broad support for sourcing strategies such as local and organic procurement (83% agreement), but more divided views on economic impacts and consumer willingness to pay premiums (70% agreement). Building on these insights, the paper recommends phased adoption of sustainable inputs, targeted consumer education and transparent menu narratives, cooperative purchasing models for SMEs, context-sensitive certification frameworks, and policy/NGO support to bridge capacity gaps. The study also calls for more inclusive academic inquiry that centers small operators and frontline supply-chain actors. Overall, sustainable sourcing emerges as a viable but contextually contingent pathway for restaurants requiring coordinated policy, industry collaboration, and adaptive business models to reconcile ethical aims with financial sustainability.