The demand to eat locally-grown food has surged in recent years, and many restaurants have unveiled lavish menus with “local” written all over them. But how does the food get from farm to your plate?
Consumer demand for local foods has surged in recent years. If you've ever sat down at a farm-to-table restaurant, you know that the experience can almost seem like magic: a delicious, locally-sourced meal simply appears on your plate, almost as if the farmer grew or raised the food in the kitchen itself. It supports the local community, the food is fresh, and the diner leaves satisfied.
But where, exactly, does “locally-sourced” food come from? Surely, the farmer must be located nearby, if the term “farm-to-table” is to be believed. But where? Does the farmer drop off produce or meat at the restaurant each morning? Does the restaurant owner know the farmer personally? How does it all work?
Wonder no more. The way food gets from the farm to your table is no mystery, but its mechanism is more surprising than many realize. Of course, the process begins — and ends — with the supply chain.