There’s
no better example than the rise of the farm to table movement to prove
that the world is indeed round. As the reality of global warming and
climate change hits home, weno longer want to be responsible for food on
the table that comes with a big helping of carbon emissions – as in
frozen foods shipped across the country or even across the oceans.
People now want organic and sustainably grown produce that is grown in
nearby farms, if not in their own backyard.
Until the early 20th
century, most of the food purchased and consumed was grown locally,
within a radius of 50 miles or so. Then urbanization, technology
advances and globalization shifted the balance from rural farms and the
growers to large retailers who could ship in fruits and frozen foods
from anywhere in the world. It killed small farmers and hastened up the
growth of mega cities with massive transportation hubs and
infrastructure.
Ironically,
it was the all the Co2 emissions from these vehicles, ships and planes
carrying food and other goods from one place to another that are largely
responsible for global warming, which in turn led worried consumers to
turn the clock back and prefer locally grown food. This has resulted in
the rise of movements such as Farm to Table, Slow Food, Local Food,
Sustainable Farming, Organic Food, etc.
The Farm to Table movement encourages restaurants
to buy their produce directly from local farms and farmers markets,
cutting out the big-city distributors and traders from the equation. In
fact, many participating restaurants have their own farms and gardens so
that customers receive fresh produce and herbs that elevate flavorover
dishes prepared using frozen foods.
One
of the first such restaurants which adhered to the principles of the
Farm to Table movement was Chez Panisse in Berkeley, CA. There are now
dozens of such restaurants in every major city in the U.S. This has led
to systemic changes in the way food is prepared and served in these
restaurants, and has also triggered a growing realignment of local
economies.
Chefs in Food to Table restaurants
are moving towards menus that favor healthy and traditional dishes
prepared simply without extracting the nutrients, over-cooking, or
using artificial flavoring and other additives. It fits in perfectly
into the natural order of things, given the health attributes, local
economy and the environment. Even the White House is on the action, with
the White House Kitchen Garden and the White House Honey Ale, which is
brewed in the White House itself.
The
economic possibilities are also just as compelling. Local farms are
back in business, generating string revenues and creating jobs. This is
just the top of the local food iceberg; especially given most of
America’s metro areas still don’t grow more than two percent of their
own food consumption.
Culinary experts and Restaurant Consultants,
The Next Idea, reported that 30% of their new concepts include a large
farm to table element. Also, the Next Idea predicts that this movement
while still in its infancy, will become mainstream over the next five to
ten years as consumers latch on to the health and local benefits.
As
America’s food dynamics change – we will see better quality food
available at all levels of the market – this means that the consumer
will benefit.
For information about The Next Idea Restaurant and Food Consultants, email: info@thenextidea.net or call 818 887 7714
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