How is "hyper local" defined in the context of restaurant sourcing?

The term "hyper local" in the context of restaurant sourcing refers to the practice of obtaining food directly from local farms, gardens, and producers within a very limited geographical area. This approach emphasizes the importance of community, sustainability, and freshness. By sourcing ingredients from local suppliers, restaurants can not only support their local economies but also ensure that the food served is fresh, seasonal, and often more flavorful due to its proximity to the source.

This method also allows for better tracking of ingredient quality and sustainability practices, fostering a stronger relationship between restaurants and their local suppliers. Additionally, the use of local ingredients can enhance the restaurant’s menu by providing unique flavors that are reflective of the region.

In contrast, the other options describe sourcing methods that are either too broad or not focused on the local aspect, which does not align with the definition of "hyper local." For instance, utilizing international ingredients, using globally sourced food products, and relying on national suppliers all move away from the locality aspect that is central to the hyper local concept.