"Farm-to-table is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer."
A type of culinary art that focuses on using fresh and locally sourced ingredients to create healthy, sustainable dishes.
Local and Seasonal Produce: The importance of using locally grown produce that is in season for better taste, nutrition, and sustainability.
Sourcing Ingredients: Where to find the best quality and most sustainable ingredients.
Food Preservation: Methods for preserving and extending the shelf life of fresh ingredients.
Cooking Techniques: Techniques for cooking farm-fresh ingredients to maximize flavor and nutrition.
Equipment: Essential kitchen tools for preparing and cooking farm-fresh ingredients.
Menu Planning: How to plan a farm-to-table menu that highlights local and seasonal ingredients.
Food Safety: How to handle food properly to prevent illness.
Waste Reduction: Techniques for reducing waste and repurposing leftovers.
"The producer might be a winery, brewery, ranch, fishery, or other type of food producer which is not strictly a 'farm'."
"This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor, or by the restaurant or school raising its own food."
"Farm-to-table often incorporates a form of food traceability where the origin of the food is identified to consumers."
"Often restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labeled as local."
"The farm-to-table movement has arisen more or less concurrently with changes in attitudes about food safety, food freshness, food seasonality, and small-farm economics."
"Advocates and practitioners of the farm-to-table model frequently cite the scarcity of fresh, local ingredients; the poor flavor of ingredients shipped from afar; the poor nutritional integrity of shipped ingredients; the disappearance of small family farms; the disappearance of heirloom and open-pollinated fruits and vegetables; and the dangers of a highly centralized food growing and distribution system as motivators."
"The poor flavor of ingredients shipped from afar; the poor nutritional integrity of shipped ingredients."
"The disappearance of small family farms."
"The dangers of a highly centralized food growing and distribution system."
"[...] and in some cases farm-to-school."
"Farm-to-table often incorporates a form of food traceability (celebrated as 'knowing where your food comes from') where the origin of the food is identified to consumers."
"Direct sales relationship, community-supported agriculture arrangement, farmer's market, local distributor, or the restaurant or school raising its own food."
"The producer might be a winery, brewery, ranch, fishery, or other type of food producer which is not strictly a 'farm'."
"The scarcity of fresh, local ingredients; the poor flavor of ingredients shipped from afar; the poor nutritional integrity of shipped ingredients; the disappearance of small family farms; the disappearance of heirloom and open-pollinated fruits and vegetables; and the dangers of a highly centralized food growing and distribution system."
"The farm-to-table movement has arisen more or less concurrently with changes in attitudes about [...] food seasonality."
"The primary goal of the farm-to-table movement is to promote serving local food."
"Restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labeled as local."
"A community-supported agriculture arrangement, a farmer's market, a local distributor, or by the restaurant or school raising its own food."
"The farm-to-table movement has arisen more or less concurrently with changes in attitudes about food safety."