Locally grown fruits and vegetables simply taste fresher and healthier than food that’s transported as far as 1,500 miles before it gets to the table. And when they know that their food is locally grown, they know that they are also supporting farmers in their area—growers they can trust.
It may take some initiative on the part of the restaurant owner and/or chef to seek out local farmers or go to the local farmers’ market for their menu items. But customers delight in the freshness and quality of the food you serve, and that’s where repeat business comes from. And savvy restaurateurs know that it’s well worth the effort.
Getting your restaurant Farm-to-Fork program started.
You’ll find valuable, restaurant-specific information and guidance about starting a Farm-to-Fork program in this Web site:
http://www.starchefs.com/features/farm_fresh/html/index.php
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