From farm to table is a tasty trend.

Learn why some consumers, chefs and restaurant owners are raving about farm-to-fork foods.

Farm-to-table restaurants and locally grown menu selections are part of a growing trend.  Restaurants operating under a farm-to-table or farm-to-fork business model prepare and serve food that comes direct from local farms. The focus is on providing restaurant patrons with native foods that are fresh-picked—often delivered within hours of harvest.
There are several reasons restaurants and restaurant goers enjoy the farm-to-table philosophy. For consumers, tasty foods fresh from the farm support the local economy.  For chefs and restaurant owners, interest in where their food comes from and the people who grow and raise it are top motivators.
 
One in five consumers are willing to pay more for local food and 41 percent say locally sourced ingredients influence their choice in restaurants.  In addition, four of the National Restaurant Association’s top ten trends for 2015 were related to locally sourced foods.  If you’re a restaurant or restaurant goer participating in the farm-to-table food trend, you may appreciate some of the advantages: 
  • Local food is home grown and delicious: Harvested locally, and closer to peak ripeness, farm-to-table food packs an extra punch of nutrients.
  • The earth loves local food: Local food requires less travel time and transportation resources—something Mother Nature can appreciate.
  • Local food, local economy: Those that support farm-to-table restaurants directly support their neighboring farms, too.
If you’re part of the farm-to-table community, these paper products may nicely complement your ensemble—FashnPoint® Napkins and Flat PacksTM in dishtowel print and Earth Wise Tree Free® containers. 
For the perfect accompaniment to your farm-to-fork faire, visit Hoffmaster® and view our complete line of products.
 
 

                                                                                                       

               For a Fresh, Farm to Table Look:

Complement your farm-to-fork faire with soft and absorbent FashnPoint® Flat PackTM Napkinsin our dishtowel print

And for a look that goes beyond green, try our Earth Wise Tree Free® Containers that are entirely:

  • Compostable
  • Renewable
  • Sustainable
  • Natural
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 "What Farm-to-Table Really Means." About.com Food. N.p., 3 Oct. 2015. Web. 28 Feb. 2016. <http://localfoods.about.com/od/localfoodsglossary/g/Definition-Of-Farm-To-Table.htm>.

 "Trends in U.S. Local and Regional Food Systems." United States Department of Agriculture (n.d.): n. pag. Www.ERS.USDA.gov. Jan. 2015. Web. 28 Feb. 2016. <http://www.ers.usda.gov/media/1763057/ap068.pdf>.

Alvarez, Reece. "Area Chefs Take Farm to Table from Trend to Movement." WAG MAGAZINE ONLINE. N.p., July 2015. Web. 28 Feb. 2016. <http://www.wagmag.com/area-chefs-take-farm-to-table-from-trend-to-movement/>.

"13 New Statistics About the Local Movement for Food Businesses." 13 New Statistics About the Local Movement for Food Businesses. N.p., 30 June 2014. Web. 28 Feb. 2016. <https://blog.greatharvest.com/the-bread-business-blog/13-new-statistics-about-the-local-movement-for-food-businesses>.

 "Menus Of Change." LOCAL FOODS AND THE FARM-TO-TABLE MOVEMENT. N.p., 15 June 2015. Web. 28 Feb. 2016. <http://www.menusofchange.org/news-insights/issue-briefs/issue-11>.

Barrett, Diane. "Maximizing the Nutritional Value of Fruits & Vegetables." (n.d.): n. pag. Http://www.fruitandvegetable.ucdavis.edu/. Web. 28 Feb. 2016. <http://www.fruitandvegetable.ucdavis.edu/files/197179.pdf>.

 "Local Food: 5 Benefits of Farm-to-table Eating." The San Diego Union-Tribune. N.p., 21 Apr. 2015. Web. 28 Feb. 2016. <http://www.sandiegouniontribune.com/news/2015/apr/21/local-food-nutritious-sustainable/>.

"Diesel Engines: Environmental Impact and Control." National Center for Biotechnology Information. U.S. National Library of Medicine, n.d. Web. 28 Feb. 2016. <http://www.ncbi.nlm.nih.gov/pubmed/11417675>. Alvarez, Reece. "Area Chefs Take Farm to Table from Trend to Movement." WAG MAGAZINE ONLINE. N.p., July 2015. Web. 28 Feb. 2016. <http://www.wagmag.com/area-chefs-take-farm-to-table-from-trend-to-movement/>.

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