The “From Farm to Table” or “Farm to Table” movement has been gaining traction in recent years, with many restaurants sourcing their produce and meat directly from local farmers. The goal is to ensure food safety and quality, while also creating a relationship of trust and mutual benefit between producers and restaurants. By eliminating intermediaries, reducing food waste and performance, and eliminating the possibility of commercial chemical intervention, restaurants can offer their guests significantly higher quality dishes that meet several ethical and environmental requirements. When restaurants source their ingredients locally, they are able to guarantee the freshness and nutritional value of the food.
As the ingredients come from nearby farms, they are not frozen or filled with preservatives to keep them from spoiling. This also allows restaurants to adjust their menu selections to suit seasonal ingredients. In return, local farms receive a higher percentage of revenue compared to outsourcing through a third party. As more restaurants increase their participation in local farms in their area, this motivates farms to diversify the products they have available. By becoming an active member of the local business ecosystem, restaurant owners can not only create a better understanding of their restaurant before the eyes of customers, but also foster goodwill among locals, who are proud to support their restaurant.
Many farm-to-table restaurants can tell you the specific farms that supply their ingredients, so you know which farms you support. This is an excellent way to use your purchasing power to do good, promote the causes you believe in, and encourage other local farms to adopt and continue these practices. The farm-to-table trend also increases the community's overall responsibility to promote healthy products and ethical behavior. Recent statistics show that 66% of Americans would be more inclined to dine at a restaurant if they knew their food was sourced locally. By studying the regional options available and looking for the ones that best suit you and your budget, your restaurant can benefit considerably from buying local ingredients without compromising quality. Instead of obtaining ingredients from a distributor or a third party, restaurants go directly to the source and establish a relationship with producers.
From fruits and vegetables to meats, cheeses and more, there are countless foods that restaurants can get from local farms. As local food is transported over short distances, less fuel is consumed and fewer emissions are released in the process of getting ingredients to the restaurant. By sourcing ingredients from nearby farms and suppliers, you can ensure that you have access to the freshest and tastiest ingredients at the height of the season. If you want to put your restaurant in the spotlight and give your menu the edge it needs, choosing local ingredients could be the key.
