The Farm to Table movement has been gaining traction in recent years, with its focus on creating communities that can meet their own food needs and promoting economic and community sustainability. From farmers and restaurant staff to home chefs, this process encourages better growing practices and results in a healthier food supply. But what is the role of community in this movement?At its core, “farm to table” is based on the interconnection between people and the food we eat. It dates back to simpler times and promotes responsible agricultural practices, transparency, and a healthier way of eating.
The number of farm-to-table establishments has increased considerably during the 2000s, with restaurants in more than 30 states and Washington, DC. The idea of “from farm to table” is not a new one. In fact, it dates back to 1915-1920 when the United States Post Office allowed farm-fresh produce to be shipped directly to consumers' homes. Today, farm-to-table entrepreneurs need to go beyond the investments of their sponsors in order to compete. This means buying products directly from producers to support local economies and farming communities and to encourage sustainable farming practices. The “Farm to Table” movement also emphasizes the importance of families eating together at a community level.
This creates a feeling of togetherness and encourages people to switch from farm to table. To do this, they need to get to know their local food producers and their practices thoroughly. The kitchen and restaurant offer a seasonal menu, and the venue often hosts local farmers to display their products. The SARE (Sustainable Agriculture Research & Education) program educates its members on the importance of respecting the resources at their disposal. In conclusion, the role of community in the Farm to Table movement is essential. It reinforces connections between producers, the food service industry, and consumers.
It promotes responsible agricultural practices, transparency, and a healthier way of eating. And it encourages people to switch from farm to table by getting to know their local food producers.
