Farm to Table: Why It Matters

Although not new, sustainable sourcing has been gaining momentum in recent years as consumers are becoming increasingly aware of the sources of food products, textiles and minerals.

This is happening all around the world. Words like “conflict diamond” (made particularly famous thanks to the film “Blood Diamond”) are common knowledge now - as is the knowledge of the number of mining accidents there are, and even the knowledge of how underpaid factory workers are in the textile industry. Transparency is suddenly being demanded in all industries and for companies to survive, they have to rise to that challenge.

With regards to catering services and the food industry, there is an increasing demand for food products to be created with ingredients that are less harmful to the environment as well as other local food benefits.

Generation Z, in particular, are hungry for sustainable produce, healthy eating and, in a study shown by YouGov, a staggering 70 per cent of Gen Z are supporting climate smart agricultural practices. Over 50 per cent of GenZ consumers would choose brands that have locally sourced food and that prioritize lower environmental impacts.

This blog will cover the following:

• What is the Farm to Table Movement?
• Why is the Farm to Table Movement Important?
• The European Green Deal: Farm to Fork
• Challenges of Farm to Table
• How You Can Support Farm to Table
• The Future of Farm to Table

What is Farm to Table?

Farm to table is, essentially, food made by locally sourced ingredients. Food goes from the “farm" to the restaurant table without going through wholesale or retail vendors. Restaurants that are not “farm to table” usually source their ingredients from far away, often getting their produce shipped thousands of miles, which, in turn, means that they are not always fresh. They are often frozen or picked before they are ripe, producing food that is bland -  as opposed to the fresh “farm to table” food. The healthier foods are also harvested and consumed in shorter time frames and the consumers are more aware of where the food comes from.

Originating in the USA in the 1970s, the movement started with American consumers being tired of the bland food that they got from restaurants that sourced their produce from far away. A restaurateur decided to tackle this problem by opening a restaurant that sourced produce from local organic farms and therefore, was more flavourful. This restaurant was called Chez Panisse and it was opened in Berkeley, California in 1971. The chef and owner’s name was Alice Waters. Thanks to this restaurant’s success, the movement grew in the late 20th century.

It has been called a “social movement” not just a dietary preference. From supporting local businesses to healthy eating, the Farm to Table movement strengthens the ties between consumers and their food.

 

Key Principles of Farm to Table Movement

• Local Sourcing: Food that is produced locally - usually by small farms and businesses.
• Seasonal and Healthy Eating: Promoting eating foods that are in season, therefore diversifying the diet. This also guarantees the freshest ingredients.
• Transparency: Easier to trace the origins of the food and therefore increase transparency between the local farmers/restaurants/caterers and the consumers. Consumers can ask where their food is from and will usually get a definitive answer.
• Sustainable Sourcing and Ethical Food Production: Organic farming and reduced use of pesticides, healthy soil and animal welfare.
• Quality over Quantity: Fresh food with fewer preservatives makes for more nutritious and tastier food.

 

How to Know?

The simplest way is to ask. One can ask the vendors at the farmers market if they have the information, or, if in a restaurant or catering event they can ask the staff where the food comes from.

 

Why is the Farm to Table Movement Important?

Consuming fresh and locally made food is important for several reasons:

1. Health Benefits
2. Supporting Local Economies
3. Ethical and Environmental Impact

1. Health Benefits

• Diabetes and obesity are running rampant through society today. Foods that are stored for long periods of time, lose some of the nutrients and health benefits that fresh, locally grown food has. Processed foods have higher (and therefore more harmful) levels of sugar and fat, leading to weight gain and weight-related illnesses. There have also been studies that tie processed foods to a higher risk of cancer.
• There are many local food benefits that the farm-to-table movement provides. It sources sustainably grown ingredients which, in turn, reduces exposure to harmful pesticides and chemical preservatives found in mass-produced foods. Also, because of this higher level of nutrients that locally grown food has, it is more palpable.
• It also promotes “seasonal eating” meaning that diets vary throughout the year and it ensures access to a range of nutrients.
• Farm to table typically keeps you full for longer as there are more nutrients in the food. This leads to weight loss and reduces weight gain by consuming fewer calories.
• Healthy eating can also lead to better mental health - not just physical health. Ingredients like nuts and leafy greens are known as “brain food” and improve cognitive functioning and mood regulation.

2. Supporting Local Economies

• The farm to table movement can also strengthen local economies. There is increased revenue for local businesses such as local farmers, restaurants and catering businesses that use sustainable sources. Farmers can then focus on quality over quantity and support sustainable agricultural practices and increase their income stability. By paying local farmers more (as opposed to larger commercial farms), the farmers continue their local spending improving the local economy. Farmers can retain more of the profit by cutting out the middleman and transportation costs, and consumers also often pay a premium for quality products. Another way farmers can increase earnings is through farm tours and dining experiences.
• There is also job growth in the industry in the form of farming jobs, food production, transportation, and retail.
• Farm to table restaurants attract visitors seeking unique, region-specific culinary experiences. These tourists then spend money on accommodation, activities, and local businesses improving the local economy.
• The individual food and ingredients that farm to table provides leads to a strong regional identity. This fosters pride in regional flavours and practices.
• For restaurants and the food industry, they can charge higher prices by marketing fresh, seasonal food. Restaurants often cultivate a loyal customer base that appreciates the local food benefits and supporting local businesses.

3. Ethical and Environmental Impact

• Farmers that grow the local produce are more likely to receive fair compensation for their hard work. By working directly with farmers, businesses can support sustainable and humane methods of production.
• Consumers can learn where the food comes from and how it was grown or raised by traceable food origins. When more middlemen are involved in the food production, it makes it harder for consumers to trace the origins of the food. Food is promoted ethically and consumers are more likely to frequent businesses again and therefore drive change in the food industry; promoting sustainability and environmentally and ethically sound sources.
• Farm to table is also more accountable for non-ethical practices with regards to livestock. Humane farming practices are more widespread because sourcing from local farmers often means supporting ethical livestock practices, such as pasture raising animals and avoiding industrial farming systems. It also avoids conditions such as overcrowding and the overuse of antibiotics. Small farms typically do not use hormone injections on the livestock, again, leading to a more ethically sound food production. Food waste is also minimized in the foodservice industry as the businesses can order specific quantities and therefore there won’t be as much thrown out.
• The farm to table movement also decreases carbon footprint (see Caterboss for other ways to reduce carbon footprint in the hospitality industry) that is heightened due to the storing and transporting of food. Smaller farms typically don’t use as much heavy machinery - reducing the carbon emissions. The land use is more sustainable as local farms use crop rotation and other soil-friendly methods that prevent degradation and maintain biodiversity. In a study by the Leopold Centre for Sustainable Agriculture, it was found that American food travels 1,500 miles on average before reaching customers. Shortening the distance that the food travels will also reduce carbon footprint massively in this sector.

Farm to Fork

The EU has underlined the importance of fair food systems and sustainability by including the Farm to Table (renamed the Farm to Fork Strategy) at the heart of the European Green Deal. The European Green Deal is aiming for Europe to be the first climate-neutral continent by 2050. The Farm to Fork Strategy has a goal to change the way we produce and consume food products, without affecting the safety and quality of food. It focuses on having a positive environmental impact, to mitigate climate change, while at the same time, promoting healthy eating with ingredients from organically farmed land (aimed at 25 per cent of EU land by 2030).

It aims to accelerate a sustainable food system that will:

• Increase food affordability
• Promote fair trade
• Protect the environment by reducing GHG emissions and carbon impact (in 2023 the agriculture sector was the largest contributor to overall emissions in Ireland at 37.8 per cent)
• Reduce the use of Pesticides, Antimicrobials and Fertilizers
• Promote the most sustainable methods of livestock production
• Promote moving to a healthier dietary lifestyle, with more plant-based diets and less reliance on processed meat. This benefits not only the environment but also reduces diseases in the populace.
• Tackle food loss and waste
• Reduce the loss of Biodiversity

 

Impact on Society

The Farm to Table movement lets guests get food that is fresher, more nutritious, and richer in taste.

Food culture is a major part of most societies. Bread is broken (so to speak) in different environments often forging and strengthening social bonds, professional contacts, and being a source of enjoyment and pleasure in many people’s lives. Unfortunately, both under-nutrition and over-nutrition run rampant through societies – but farm to table aids in both cases.

Farm to Table also supports local farmers. This is important in lower-income areas where the demand for produce fosters traditional farm practices and a closer bond between consumer and producer. This relationship builds trust and appreciation for their work.

Seasonal changes in produce mean that the diet of Farm to Table is ever-changing and varied. The different flavours that are available at different times a year mean we can enjoy crunchy salads in the summer and different vegetable soups in the winter.

It will also mean a healthier planet that future generations will inherit thanks to cutting the cost of the supply chain and reducing carbon emissions.

It celebrates regional and cultural food practices, preserving culinary heritage.

 

Challenges of Farm to Table

It is not all sunshine and daisies for the movement, however. There are some drawbacks and difficulties associated with the movement such as:

1. Seasonal Changes: Although, as already discussed, the seasonal variation in produce can be good in contributing to a varied and balanced diet, small farms which are often involved in the farm to table movement are sometimes limited to seasonal vegetables. Larger, commercial farms produce a wide variety of vegetables and fruits year-round, whereas smaller farms are more limited to the changing seasons. For restaurants and caterers who wish to serve certain ingredients year-round, this creates a problem.
2. Affordability of Sustainable Sourcing: Larger farms can produce food more cheaply than the smaller farms (that are often involved with farm to table) can produce. Therefore, restaurants and caterers have to pay more for their produce and it may be difficult for the restaurants to offer farm to table dining at an affordable price point. Additionally, the cost of extra manual labour that is often needed when harvesting raw ingredients is another cost to incur and possibly dissuades restaurants from farm to table. Farm to table can also be seen as “elitist” as the restaurants may have to increase their prices thanks to higher production costs.
3. Inconsistent Supply: Farms are more affected by the weather, and seasonal changes can affect the consistency of supply of produce by local farms.
4. Authenticity: There are few regulatory practices in place for restaurants that claim to be farm to table. Therefore, restaurants can promote farm to table while not serving it and not adhering to its principles. They may use it as a marketing strategy and consumers may be none the wiser.
5. Limited Reach: Urban centres may not have access to local farms, and the farms they do have access to may not be able to meet the demand due to capacity issues.

 

How You Can Support the Farm to Table Movement

A restaurant or catering service can support the movement by doing several things:

• Establish relationships with local suppliers, growers, and small farmers. Attend farmers' markets and attempt to build relationships and trust. Buy from farmers that commit to fair labour practices and sustainable agriculture methods.
• Establish a seasonal menu that caters to the seasonal produce that you would be getting from the small farmers.
• Implement sustainable practices such as decreasing waste, introducing meat-free menu options, reducing delivery carbon emissions, and buying energy-efficient equipment.
• Provide ingredient information on the menu for guests. Promote transparency in the form of informing guests of your partnerships with local farmers and local food benefits. This is also a great marketing tool. If you can tell guests exactly where your ingredients are from and how fresh they are, this may improve the popularity of the business.
• Learn as much as you can about the farm to table movement. Education is key in this area as in so many others. Implement the recommendations. Attend farm events such as farmers' markets to learn more about where food comes from. Look up the local cuisine in your area and see what the top dishes and ingredients are.
• Advocate for policy changes. Support more environmentally friendly laws and propositions, as well as measures that can be taken for restaurants to support smaller farms and suppliers. Push for labelling laws that clearly identify sustainable products.

 

The Future of Farm to Table

Technology is a big factor in the future of farm to table. Different devices and machines may optimize small farming methods meaning that they can boost productivity. Blockchain technology may make transparency easier and quicker as it allows consumers to trace the origins of the ingredients and dishes.

Government support for small businesses and small farmers in the form of incentives, subsidies, or grants, would lower costs for consumers.

Farm-to-school programs would mean that children would grow up eating healthier and fresher food and therefore would adopt healthier eating patterns.

• There will no doubt be a continued increase in awareness of food in the future. Teaching of food sustainability and the origins of food in schools may also help with the problems of obesity and various eating disorders.
• Ensuring low-income communities benefit from local food systems through subsidized farmers' markets and mobile markets.
• There may be more mainstream adaptation with larger markets and restaurants promoting the principles of farm to table. As consumers become more educated, there could be a larger demand for sustainably sourced foods. This, in turn, would decrease GHG emissions and benefit the climate in a larger and more long-lasting way.
• There may even be some global expansion into developing countries, leveraging local food systems to boost food security and reduce reliance on imports. Increased collaboration between governments, NGOs, and private enterprises could strengthen local food systems and address challenges like food access and scalability.

 

Conclusion

There is no doubt that the Farm to Table movement will continue to grow as the general populace becomes more educated about sustainable sourcing, more ethical farm practices, local food benefits, and healthy eating. The potential for the developing countries becoming more reliant on home-grown food is positive, and if more farmers (and catering services) decide to partake in the movement, farm to table will become a cornerstone of the global food system. In a world increasingly aware of climate change and health disparities, farm-to-table is not just a choice—it’s a necessity for a sustainable, equitable, and delicious future.