Few things are more satisfying than biting into a fresh tomato right from the garden or seasoning a meal with herbs picked from a windowsill greenhouse. Restaurants recognize the value of such experiences, and more and more are relying on locally sourced products in their kitchens.
The farm-to-table movement is not new, but it has gained momentum as consumers become increasingly enamored with the flavor and environmental impact of locally sourced foods. The National Restaurant Association found that farm-to-table food was one of its top 10 trends for 2015. Furthermore, the group says that one in five consumers are willing to pay more for local food, and 41 percent admit that locally sourced ingredients influence their decisions when choosing where to dine.
Newcomers to the farm-to-table dining experience may not understand all the fuss surrounding this popular trend. The following are some of the key benefits of farm-to-table.
• Peak freshness and ripeness: Local produce ripens on the plant and can be harvested at the last possible minute before it turns up on a plate. This helps ensure that it contains the highest amount of nutrients and flavor, according to the Harvard T.H. Chan School of Public Health. Food that has to travel further is often picked well before it is ready, ripening on the way to stores or other vendors.
• Better for the environment: Food that needn’t travel far before reaching diners’ plates saves roughly 500 gallons of diesel fuel to haul produce a distance of 1,500 miles. This conserves fossil fuels and prevents harmful emissions from entering the atmosphere.
