Since farm-to-table or farm-to-fork started regaining popularity, with consumers demanding a fresher food source than the processed foods at their local supermarkets, there has been an average decrease of food-related diseases of 17% since 2012. There are innumerable benefits to sourcing fresher foods, not just for the the body but also the environment. For farms, fostering relationships with local restaurateurs and grocers is just part of it, as it not only creates stability in the local economy, but also helps their bottom line. For restaurateurs, however, this movement unlocks a whole new menu.
Seasonal Availability And Waste No Longer A Stress For Chefs
One of the richest additions farm-to-table restaurants have is the ability to incorporate menu fluidity. For restaurateurs, there is not only a significant reduction in waste, but it also allows the opportunity to showcase local favorites. For seaside towns, this includes the catch of the day, and for landlubbers, prime beef or pork might make a recurring appearance on the menu. One of the biggest benefits of sourcing fresh ingredients locally, is that this creates a market for a product that might not exist on a larger scale, which is a great boost to the local economy.
Better Food Choices
Farm-to-table meals incorporate locally grown and sourced goods that are often packed with nutrition. It also requires far less seasoning and processing to taste good, which is why it's to be a good option for those who want to make better food choices. According to Ryan Hibbert, an expansion of farm-to-table restaurant concepts is on the cards as consumers become more aware of the benefits of locally sourced ingredients. Not only do these restaurants satisfy tastebuds, but also an ecological conscience.
The Opportunity To Manage Supply
It’s not unusual for farms to house their own restaurants or for restaurant owners to purchase their own farms in order to create a constant stream of supply. In fact, this is not only a cost-saving initiative, but also a way to ensure that the production and supply are kept in a tight loop. For farmers, there is the obvious benefit of selling what they produce, and for restaurants, there is the guarantee of first preference for the best options of the harvest.
Sustainability is one of the key drivers in why farm-to-table is becoming an important part of the way we prepare food. For consumers, however, taste and nutrition also play a fundamental role.