The Farm to Table concept has taken the restaurant industry by storm the last few years. But what exactly does it mean? Farm to Table is the process of purchasing food that has been locally grown directly from the farmers who grew it. The purpose is for restaurants to use fresher ingredients that are more environmentally friendly and also help the local economy at the same time.
The Farm to Table concept has many advantages including health and local economic benefits, being environmentally friendly, and helping the restaurant’s bottom line.
Over the last few decades, there has been a growing disconnect of knowledge about where our food comes from and how it is grown. Instead, foods are losing their quality at the expense of quantity after being dosed in chemicals to make “giant” foods. Farm to table eateries are aiming to fight against this new normal in the food industry to provide great dishes made of ingredients that customers know their origins. While not all farm to table partnerships are organically grown, buying directly from local farmers allows restaurants to grow relationships directly with the growers to ensure that their produce and meats are being grown in a way they approve.
When it comes to farm to table operations, animals to be used for meat are also grown for quality instead of quantity. The meats that yield from these animals have less fat and calories and at the same time have higher amounts of fatty acids, vitamin E and other important nutrients. Farm to table restaurants also often have a greater focus on vegetables, allowing restaurants to offer more well-rounded meals between the higher quality meats and the larger focus on vegetables.
As increasingly more restaurants utilize small farmers to support their operations, those farmers are in-turn able to create sustainable operations, lowering the cost of the food and eventually helping the restaurant’s bottom line. Creating a paradox to the reason foods began to be mass produced and genetically modified in the first place.
While farm to table operations boast many wonderful benefits, there will always be challenges. Some believe that the concept, as well as the foodies supporting the concept are taking it to extremes. In fact, ads have been created to show just how extreme it has been taken.
Being dedicated to purchasing meats locally can be very limiting. The U.S. Department of Agriculture limits the amount and type of meat that can processed by small farm operations. This fact and the geographical challenges of landlocked states not being able to offer sea foods, etc. may cause headaches for restaurant owners.
An additional challenge that restaurant owners will face is being able to source their produce in the off season. It is recommended to discuss with your partnered farmer about the use of a greenhouse to be able to offer this produce in the off-season. Otherwise, it may be difficult to find Indiana sweet corn under all of that snow in the middle of January!
However, all in all, we are loving the farm to table concept.
Indianapolis Farm to Table Restaurants
Indiana has a rich agriculture landscape, which makes it the perfect location for the farm to table concept! Are you in the Indianapolis area? Try out these fantastic farm to table restaurants!