Farm-to-table

Farm-to-table

Farm-to-table (pronunciation: färm-tə-ˈtā-bəl) is a social movement which promotes serving local food 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 farmers' market or CSA (Community Supported Agriculture), or even a restaurant that buys from local suppliers.

Etymology

The term "farm-to-table", also known as farm-to-fork, originated in the late 1990s and early 2000s, as part of a larger sustainable agriculture movement to promote environmental responsibility, economic fairness, and better health. The phrase itself is a descriptor of a food system where food is produced locally and delivered to local consumers.

Related Terms

• Sustainable Agriculture: An integrated system of plant and animal production practices that will, over the long term, satisfy human food and fiber needs, enhance environmental quality, make the most efficient use of nonrenewable resources, sustain the economic viability of farm operations, and enhance the quality of life for farmers and society as a whole.
• Local Food: Food that is produced, processed and sold within a certain geographic area.
• Community Supported Agriculture (CSA): A system in which a farm operation is supported by shareholders within the community who share both the benefits and risks of food production.
• Farmers' Market: A public and recurring assembly of farmers or their representatives selling the food that they produced directly to consumers.

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