Farm to table dining is one of the fastest growing restaurant industry trends with food quality, proximity and sustainability as the key elements that define it, compared to a globalised system. Also known as farm to fork, the social movement integrates production, processing, distribution and consumption to enhance the environmental, economic, social and nutritional health of a community.
Traditionally, ingredients are shipped long distances, from other parts of the country or around the world, playing havoc on the carbon footprint. Sourcing locally and seasonally not only promotes the local economy and shortens supply chains, but food is more likely to be fresh, flavourful and free of pesticides, hormones, and additives. Global produce is generally picked before they are ripe to lengthen their lifespan, or they are frozen to prevent spoiling…
