Commentary

Farm to fork: the pros and cons for foodservice

The farm to fork movement has since grown into a worldwide phenomenon that doesn’t show any sign of slowing down. Sourcing food from local farmers has many benefits for foodservice operators, but operators need to consider both the advantages and disadvantages.

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August 5, 2019 by Richard Traylor — Writer, WebstaurantStore

The farm to fork movement has been growing for years, and since its beginning, people have wondered if it's simply a passing fad or a new mainstay in the foodservice industry. Years later, farm to fork is still going strong, so we can safely assume that it's here to stay. Because of its incredible growth and popularity, it's important that foodservice operators understand what the movement is, its history, and the pros and cons of opening a farm to table establishment.

What is farm to fork?

Farm to fork, also known as farm to table, can be defined as a social movement where foodservice establishments source their ingredients from local farms, usually through direct acquisition from a farmer. Most foodservice establishments get their produce from other parts of the country or around the world. These ingredients need to be shipped long distances, and as a result, they are usually picked before they are ripe to lengthen their lifespan, or they are frozen to prevent spoiling. All of this results in food that is bland and less nutritious.

On the other hand, farm to fork foodservice operators get their food from local farms, so the food is picked at peak freshness and is bursting with flavors and vitamins. Because the produce is usually very flavorful, many farm to fork operators don't dress their food up with complex sauces and overpowering flavors, instead preferring to let the freshness and flavor of the food speak for itself.

History of farm to fork

The roots of the farm to fork trend stretch back to the 1960s and 1970s when Americans became increasingly dissatisfied with processed foods that they found bland. One of the first farm to fork restaurants that opened up was Chez Panisse in Berkeley, California, in 1971. Chez Panisse was opened by Chef Alice Waters, who wanted to use produce from local organic farms because it was more flavorful and fresh than produce used by other restaurants.

Chez Panisse became very successful, and the movement began to grow steadily during the late decades of the 20th century. But the movement didn't explode in popularity until the 2000s when farm to fork restaurants started to open up in cities like Boulder, Colorado and Seattle, Washington. Nowadays, you can find farm to fork establishments in cities all across the country.

The farm to fork movement has come a long way since Alice Waters first opened Chez Panisse. It's now one of the fastest growing food trends in the U.S., but it has its downsides as well. Here we'll break down the pros and cons of farm to fork and its impact on the restaurant industry.

Pros of farm to fork

The farm to fork movement has had a huge impact on the foodservice industry and how restaurants source and prepare their food. Here are some of the main benefits of farm to fork:

Farm to fork helps to boost the local economy and support local farmers. Because farm to fork foodservice operators deal directly with the farmer, you can be sure that the money spent is going directly to helping farmers grow their businesses and fuel the local economy.
Both the foodservice operator and farmer benefit from farm to fork. The operator gets delicious and fresh produce, and the farmer gets recognition for their hard work as well as guaranteed business. Additionally, farm to fork foodservice operators that have a close relationship with one particular farm can usually request that they plant certain foods.
Serving farm to fork food at your establishment is an excellent way to make local and organic food more available to your community.
Farm to fork is an extremely popular trend, and associating your business with the trend can help bring in customers and create excitement about your menu.
It can help the environment. The produce doesn't have to be shipped long distances, meaning less time on a truck and fewer greenhouse gases going into the atmosphere.

Cons of farm to fork

The farm to fork movement isn't perfect, and in recent years, people have grown increasingly skeptical of establishments that claim to serve farm to fork food. So before you decide to open a farm to fork establishment, here are some things to think about:

If you're planning on opening a farm to fork establishment, you'll have to constantly change your menu. As the seasons change, different foods will be available in farms, and you'll have to adapt to what produce is available and fresh.
There is a lot of money to be made in farm to fork, and some foodservice operators have taken advantage of the buzzword for their own gain by claiming to be farm to fork without actually using local ingredients. In 2016, the Tampa Bay Times released a series of articles about how many farm to fork restaurants were using frozen and non-local meats and produce. Since then, there has been more skepticism about the authenticity of establishments that claim to be farm to fork.
One of the reasons that some foodservice operators lie about serving farm to fork is the high cost. It is very expensive to run a local and organic farm while competing with mega farms, and as a result, their produce costs a premium. Cows, pigs and fish are especially expensive to raise, so you're going to pay a large sum for authentic farm to fork meat and seafood.
To make a profit, many farm to fork operations have to offer their food at a higher price to cover the high cost of the produce. While this may not be an issue in larger cities like New York City and Los Angeles, the price may put off customers in suburban or rural settings.

Farm to fork started out as an offshoot of the hippie movement on the West Coast in the 1960s and 70s, but it has since grown into a worldwide phenomenon that doesn’t show any sign of slowing down. And while some foodservice operators have abused the farm to fork name for their own gain, many are using it to give credit to hardworking farmers and bring fresh and delicious food to the general population.

About Richard Traylor

Richard Traylor graduated from Temple University in the winter of 2014 with a degree in Strategic Communications. After graduating, he taught English in South Korea for two years, during which he was fortunate enough to travel and see the world. In October 2016, he returned home and started to work in SEO Content at Webstaurant Store. This blog previously ran on Webstaurant Store.

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