Farm-to-table

This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor or by the restaurant or school raising its own food.

[3] Prominent advocates for the farm-to-table movement, either as chefs, writers, farmers, or environmentalists include Wendell Berry, Wes Jackson, Michael Pollan, Thomas Keller, John Jeavons, Alice Waters, Dan Barber, Joel Salatin, Barbara Kingsolver, Tony Maws, Kevin Gillespie, Edna Lewis, Ken Myszka, Erik Manning and others.

[4] More recently restaurateurs have tried to democratize the farm-to-table movement by opening fast-casual restaurants that offer relatively affordable locally sourced food.

The chain "works with more than 500 farmers" to limit the distance food travels across all their locations, requiring each region to build relationships with their local farm community.

A Boston Globe critic argues it is a fad by millennials whose obsession with food resembled their parents generational affinity for "music and drug of choice".

[3] Journalist investigations at the Tampa Bay Times[10] and San Diego Magazine[11] found widespread fraud in the claims made by the area's farm-to-table restaurants.