the.com/farm to table
the fewer middlemen your kale meets, the more your receipt believes in you.
means a food sourcing model where restaurants buy directly from local farms instead of distributors, prioritizing freshness and traceability.
from emerged in 1970s California with chefs like Alice Waters at Chez Panisse, who rejected industrial supply chains to cook with what local farms actually had that week.
often unverifiedno legal definition, so restaurants self-certify the claim
menu premiumstudies show diners pay more for the label alone
chez panisseopened 1971, treated as the movement's founding kitchen