When it comes to the sustainability trend, consumers are looking deeper than the dirt. Sustainability has become more than simple concern over the environmental impact of a product and responsible use of resources. It’s about the farmers’ well-being, fair treatment of workers, animal welfare, and supporting communities. And increasingly, there is concern about the state of the soil in which food is grown. We’re beyond organic now.
Everything starts at the ground level. Initial distribution of ingredients was based on regional availability and classic preservation techniques. A return to roots is happening. When the farm-to-table trend hit restaurants, it was a game-changer. The landscape shifted, and specific farms were highlighted on menus. Farmers, in turn, gained name recognition for humanely raised poultry and meats, unique herbs, and heirloom varietals of corn, tomatoes, plums, and other produce.