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having sold to that restaurant; a restaurant serving a type of food the cited farmer or fisher has never grown or caught or which is currently out of season or not being provided; a restaurant claiming to serve food from a provider which has gone out of business years ago; food from the claimed source makes up only a small portion of the type of food on the plate. In such cases the food actually served is usually non-local or even "commodity" food which is cheaper and more available out-of-season. In some cases food claimed to be "wild caught", "preservative-free", "made in-house", "Fresh from
Florida", or "Long Island duck" was not.
212:, a farm-to-table salad chain, has experienced exponential growth since opening in 2007 in Washington, D.C., and now has more than 60 locations across the United States. The salad bar chain started on the premise of sourcing food as locally as possible. The chain "works with more than 500 farmers" to limit the distance food travels across all their locations, requiring each region to build relationships with their local farm community. In New York, another fast casual concept, Dig Inn, has gained popularity with their "farm-to-counter" model. In 2016,
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145:, and The Kitchen in Boulder, Colorado. Since the 2000s, the number of farm-to-table operations has grown rapidly and "the American Farm to Table Restaurant Guide lists restaurants located in more than 30 states and the District of Columbia". In 2015, according to the National Restaurant Association "four of the top ten trends" related to local foods.
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found widespread fraud in the claims made by the area's farm-to-table restaurants. Cases included a restaurant previously bought from a farm-to-table provider but has since switched to different suppliers without updating the menu; a restaurant claims to buy from a farmer, but the farmer denies ever
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announced they intend to buy and manage their own farm. While they do not plan to source all their food from their farm, it will be a place for education and to learn "exactly how things grow". Both of these restaurant concepts have received noteworthy funding, as investors gain more interest in food
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critic argues it is a fad by millennials whose obsession with food resembled their parents generational affinity for "music and drug of choice". The movement is also criticized for being relatively less affordable than other forms of food and dining. Others argue that the farm-to-table term is not
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food critic and investigative reporter Laura Reiley attributes fraud in part to the rise of the farm-to-table trend since 2012, the lack of time of restaurants to deal directly with farms whereas they normally would deal with one or two large distributors, and in many cases sheer
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at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewery, ranch, fishery, or other type of food producer which is not strictly a "farm"). This might be accomplished by a direct sales relationship, a
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economics. Advocates and practitioners of the farm-to-table model frequently cite the scarcity of fresh, local ingredients; the poor flavor of ingredients shipped from afar; the poor nutritional integrity of shipped ingredients; the disappearance of small
85:(celebrated as "knowing where your food comes from") where the origin of the food is identified to consumers. Often restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labelled as local.
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Such practices open restaurants to lawsuits from both the farmer whose name is being used fraudulently, and lawsuits from consumers who have purchased mislabelled food products, as well as enforcement actions by government agencies.
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has even explored the farm-to-table concept. In summer 2014, the chain released a location-specific menu option: the
Grilled Vidalia Onion Sirloin, in Georgia. It took six months to plan and was only available for a limited period.
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fruits and vegetables; and the dangers of a highly centralized food growing and distribution system as motivators for their decision to adopt a more locavore approach to the
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More recently restaurateurs have tried to democratize the farm-to-table movement by opening fast-casual restaurants that offer relatively affordable locally sourced food.
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fully understood by consumers. For example, foods advertised as farm-to-table are considered healthier regardless of actual nutritional content.
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Prominent advocates for the farm-to-table movement, either as chefs, writers, farmers, or environmentalists include
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startups, particularly those connecting to the local food system. Consumer interest is high enough that
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Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. A
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The farm-to-table movement has arisen more or less concurrently with changes in attitudes about
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520:"This fast-casual chain New Yorkers love just took sustainable food to the next level"
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Farm to Fork
Strategy – for a fair, healthy and environmentally-friendly food system
642:"Farm to Fable: Deception, fraud, and honest mistakes in the farm-to-table movement"
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453:"Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices"
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490:"How Creating 'Intimacy At Scale' Drives Sweetgreen's Fast-Casual Success"
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623:"Farm to Fable: A Times investigation into Tampa Bay's local food scene"
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402:"The Local Food Movement Benefits Farms, Food Production, Environment"
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Among the first vocal and influential farm-to-table businesses were
675:"At Tampa Bay farm-to-table restaurants, you're being fed fiction"
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376:"The Local Food Movement: Definitions, Benefits & Resources"
598:"How the Farm-to-Table Movement Is Helping Grow the Economy"
546:"Innovation on the Menu: Flavor Trends - US - June 2014"
662:. David Lizerbram & Associates Blog. July 7, 2015.
696:How to tell if your ‘local’ food is actually local
449:Harvard University, Culinary Institute of America
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49:used produce from the winery's on-site garden.
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596:Schoenfeld, Bruce (September 21, 2011).
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27:Movement promoting food from local farms
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660:"Farm-to-Table Fraud: The Legal Side"
488:Hedgecock, Sarah (October 18, 2016).
30:For the Philippine cooking show, see
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518:Garfield, Leanna (August 22, 2016).
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243:Journalist investigations at the
34:. For Bartees Strange album, see
570:Gunst, Kathy (August 22, 2015).
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673:Laura Reiley (April 13, 2016).
293:Agriculture and Agronomy portal
204:Fast-casual meets farm-to-table
75:community-supported agriculture
572:"Is farm-to-table just a fad?"
139:Bon Appétit Management Company
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640:Troy Johnson (24 June 2015).
45:A "farm-to-table" dinner at
727:Rural community development
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32:Farm to Table (TV program)
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544:Mintel GNPD (June 2014).
315:EU Farm to Fork strategy
732:Sustainable food system
340:Sustainable agriculture
101:; the disappearance of
68:which promotes serving
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380:Utah State University
272:Further information:
143:Palo Alto, California
117:Influences and growth
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36:Farm to Table (album)
409:Business Week Online
355:Vertical integration
127:Berkeley, California
60:, and in some cases
722:Localism (politics)
646:San Diego Magazine
252:San Diego Magazine
182:Barbara Kingsolver
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703:(European Union).
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178:Joel Salatin
170:Alice Waters
166:John Jeavons
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131:The Herbfarm
123:Chez Panisse
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99:family farms
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350:Bean-to-bar
307:Food portal
154:Wes Jackson
111:food system
90:food safety
711:Categories
361:References
325:Food miles
274:Food fraud
219:Applebee's
210:Sweetgreen
194:Edna Lewis
174:Dan Barber
135:Washington
94:small-farm
70:local food
18:Farm store
607:April 15,
581:April 15,
529:April 15,
473:April 15,
320:Slow Food
226:Criticism
186:Tony Maws
141:based in
555:15 April
500:15 April
496:. Forbes
451:(2016).
422:15 April
385:15 April
279:See also
103:heirloom
214:Dig Inn
64:) is a
550:Mintel
494:Forbes
467:(PDF)
456:(PDF)
416:(PDF)
405:(PDF)
609:2017
583:2017
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