Farm to table

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.