From Farm-to-Table as a Local and Organic Food Movement

The farm-to-table movement has been growing for a long time, but many have been unsure whether it’s just a passing trend or a new fixture within the restaurant and stillhouse restaurant industry. Farm-to table is alive and well even after many years. Restaurant owners need to understand the history and benefits of the farm-to-table model and the advantages and challenges.

Farm to Table Defined

Farm-to-table, sometimes called farm-to-fork, is a social movement in which restaurants acquire their goods directly from farmers in the area. The majority of traditional restaurants source their ingredients from other areas of the country or around the globe. Because the ingredients have to be transported over vast distances, they are often chosen before they are ready to ensure their shelf-life or frozen to avoid the risk of spoilage. All of this results in bland, nutrient-deficient meals.

An Apple Valley market gets their ingredients directly from local farms, ensuring that the food is selected with the highest quality and freshness and is brimming with flavor and vitamins. Many farmers market farm-to-table establishments avoid overpowering flavorings and elaborate sauces because they are generally tasty.

The Benefits

The foodservice industry and the way restaurants prepare and obtain their food are significantly affected by the transition from farm to table.

Here are some of the primary benefits:

• Farm-to table contributes to the local economy by promoting local agriculture and assisting local farmers. Because farm-to-table restaurants are directly connected to farmers, you can rest assured that your cash is going now to farmers and helping to build their businesses and help support the local economy.
• Both the farmer and restaurant also benefit from the farm-to-table. Restaurants get delicious and fresh produce while the farmer is appreciated and is assured of future business. Restaurants with strong connections to a specific farm may require specific types of vegetables.
• It is an excellent way to increase the availability of organic and locally grown food at your restaurant.
• Farm-to-table is a huge trend that is attracting Apple Valley restaurants to connect with. It can help you gain new customers and increase enthusiasm for your food.
• It could be good for the environment. It’s less likely to be shipped over long distances and takes less time for trucks.

Town’s End Stillhouse and Grill were created to create a venue for people who loves a great dining experience with exquisite visual artistry.