The Farm to table movement proposes a journey to the essentials, to rediscover not only a wide range of delicious flavors but everything that whole and natural foods can give us when it has been grown and treated in a more natural and respectful way, aligned with the environment.
This trend emerged in 1970 in a Californian restaurant based on sustainable agriculture that seeks to promote a more conscious and healthy diet; on the other hand, it promotes local food production and supports the local farmers.
Alice Waters, the owner of Chez Panisse restaurant in Berkeley, was a great promoter of this movement. Considered a key figure in “Californian cuisine,” she developed a concept based more on the quality of the ingredients than on the preparation of the dishes, and on the closeness with suppliers to obtain a deeper knowledge of the products.
Farm to table is also an invitation to building community since one of its principles is to create strong meeting points between restaurants, the direct consumers, and the farmers.
A path for sustainable kitchens
Having their orchard allows restaurants and hotels to promote the sustainability and seasonality of products. The so-called "kilometer 0", that is, the commitment to products produced within a radius of 100 km from where they are going to be cooked, thus reaches its maximum expression.
Hotels and restaurants are also growing their food, knowing that in this way, they create a lower environmental impact, generate high added value, and respond to a demanding customer who wants to be highly informed about what they eat and where it comes from.
Creativity is much required from chefs to constantly update the menu of their kitchen according to the local produce and what is grown during every season of the year. Above all, the quality of the product is what’s guaranteed.
9 benefits of the Farm to table movement
1. Enjoy quality native products with freshness, flavor, and nutrients.
2. Seasonal products to inspire the menus.
3. Reduction of greenhouse gas emissions thanks to savings in transportation.
4. Generating added value to establishments, the real foodies will appreciate all the effort!
5. It allows harvesting products that are not easily found and using sustainable techniques such as compost.
6. Reduces the amount of food thrown away since only what is going to be cooked is harvested.
7. Provides deeper insights into products.
8. Generates more jobs in the local communities.
9. Adds a differentiating element within the industry and generates value for the consumer.
Joining the movement from home
This concept has two variables. In the case of Farm to Table restaurants and hotels, as we already mentioned, they choose to buy their supplies from nearby farms, or they have their own that provide them with what they need. The other variable is a little more domestic but just as delicious and valid: creating your Farm to table lifestyle at home.
Giving a twist to your diet by following what the Farm to table movement proposes is easier than you imagine. You can implement your garden and enjoy the benefits of nature without intermediaries, but you can also connect with small producers who sell their vegetables in a nearby farmer’s market.
Nowadays, we can find any produce at almost any time of the year at the supermarket, the reason is that we are consuming products imported from distant countries. Usually, the products have had to be cut before they ripen, so it will not be possible for the fruit or vegetable to be at its best in terms of nutrients or taste.
Fresh vegetables and fruits are simply priceless: their flavor is incomparable, and having been cut at their best moment brings a great plus when cooking and tasting a dish. The greatest asset? You can make sure your vegetables and fruits will be grown without chemicals and pesticides.
You can make a radical change at your table; not only will you take care of your health, but you will strengthen your local community and start living in harmony with the planet.
Holistic Health Coach, Yoga Teacher, Reiki Healer