Farm to table
distributes locally grown farm products to area restaurants, commercial
kitchens, cafeterias, and independent grocery stores.
It all started in the United States
in the years 70's promoted
by the hippies, his thought of respecting nature influenced enough in those
days feeding.
This new culinary
concept, is based on a model of sustainable agriculture where produce and
consume local ingredients, giving special emphasis to the freshness and purity
of ingredients with preparations simple yet full of flavor.
Nevertheless, it was in the year
2002 with chef Dan Barber, who during his stay in the restaurant Blue Hill in
New York, he implement fresh ingredients from his farm located just outside of
manhattan, to include them in your menu and thus give a priority to the
chemical-free foods. Blue Hill is one of those restaurants pioneers in change
their menu according to the season of the year to work with food fresh.
