The farm-to-table movement is gaining traction across the country, with more and more restaurants emphasizing the use of local, seasonal ingredients in their menus. These establishments source ingredients directly from local farms and producers instead of relying on mass-produced products, providing fresh, local food to their communities. While there is no exact definition that restaurants must follow to call themselves farm-to-table establishments, they can be found almost everywhere, from small Midwestern locations to urban centers. In addition to providing fresh food, the farm-to-table movement also has other goals, such as improving the health of a community and increasing access to food throughout the area. Unfortunately, the number of farms has decreased by 63%, while the average size of farms has increased by 67%.
This makes it even more important for restaurants to build relationships with local farms and buy directly from them. When opening a farm-to-table restaurant, it's essential to provide customers with excellent and consistent experiences at every touchpoint. In its purest form, “from farm to table” means that the table is actually on the farm and the cooks or chefs prepare and serve the food on the farm. This is becoming increasingly popular for events such as Outstanding in the Field. The main forces driving the farm-to-table movement have to do with the ethics of food production. The mere fact that food stays in a supermarket between the time it is on the farm and the time it reaches the table means that it does not go from farm to table.
