Farm to Table, what does it mean?

Farm-to-table (or farm-to-fork, and in some cases farm-to-school) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which 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 (celebrated as “knowing where your food comes from”) 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 labelled 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.[1] 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 for their decision to adopted a more locavore approach to the food system.

As a chef and former educator, I was always sold on the idea of local, sustainable and the rest of the hallmarks of healthy, delicious foods. Having a rural background and being well traveled has helped me to undestand better the principles of a wholesome, healthy food procurement system in the hospitality industry.

I BELIEVE ANY ATTEMPT TO TAKE A PRO ACTIVE POSITION TO PURCHASE, PRODUCE AND CREATE WITHIN THIS FRAMEWORK IS DIVINE!

Cheers, Brent MacGillivray C.C.C, CFM, CPC