Farm to table, upward trend

“Farm to table” is a culinary concept that is changing menus and cuisines worldwide.

The idea of ​​“Farm to Table” is based on strengthening local suppliers and organic farms that intend to meet the growing demands of diners.

It focuses on cooking with seasonal foods and working with sustainable ingredients to ensure freshness and purity and thus contribute to a healthier diet.

Farm to table is not exactly a new concept, although it has been reborn, like many other culinary trends, in the past decade on the American West Coast. Alice Waters through her Chez Panisse in Berkeley, was the great promoter of this movement. Considered a key figure in “Californian cuisine”, she developed a concept based more on the quality of the ingredients than on the preparation of her dishes, and in being in close contact with suppliers to obtain a deeper knowledge of the products.

“Farm to table” is today a project taken up by several internationally renowned chefs who have understood that eating healthy is no longer just a necessity, but also a luxury.

In Spain, where we have a lot in common with California in relation to climate, food products and concepts, the ‘farm to table’ movement is taking hold.

Hotels and restaurants are growing their own food, knowing that this creates a lower environmental impact, generates high added value and responds to a demanding customer who wants to know better what he eats and where it comes from.

URBAN GARDENS

The idea of ​​having an own vegetable garden was linked to restaurants located on the outskirts of large cities, where they cultivated nearby land. However, today, there are already many urban chefs, with restaurants located in large cities, who have decided to create their own vegetable garden. There are hotels and restaurants in cities where they have used spaces that were not being used, to reconvert them into cultivation spaces. Orchards on rooftops, orchards on terraces and gardens, vertical gardens …

Many iconic establishments have long been growing their own greens and vegetables.

The Wellington Hotel in Madrid has a rooftop garden that has long been the largest urban garden in the world, and the Fuerte Hoteles chain has been growing its own vegetables for some time. In addition, it involves its customers through experiences, with the aim of promoting the recovery and maintenance of ecological agriculture that respects the environment. Offering freshly harvested fruits and vegetables to diners provides an unbeatable experience that they will certainly appreciate and will not forget.

 

SUSTAINABILITY

Having their own vegetable garden allows restaurants and hotels to promote the sustainability and seasonality of their products. The so-called “kilometer 0”, that is, the commitment to products produced within a 100 km radius from the place where they are to be cooked, thus reaches its maximum expression. Just going to the orchard and picking the produce is enough.

Creativity is encouraged, since the menu of these restaurants varies depending on the local product and what is grown at each time of the year, but, above all, the quality of the product is guaranteed, which the restaurant team has seen evolve and has been collected at the right time.

 

HEALTHY TREND

The market for customers looking to take care of their health through a more natural diet, free of chemicals, GMOs, preservatives, etc. is on the rise and more and more restaurants and hotels are nourishing their pantry by growing their own vegetables, fruits and aromatic herbs.

Today customers look for quality and naturalness, which has become a true lifestyle. Enjoying good healthy and organic food has become essential.

Words such as “Healthy”, “Eco”, “Bio”, “Organic” or even “Ecofriendly” are gradually entering our vocabulary to refer to those things or foods that respect our health and our environment.

 

10 benefits of having a vegetable garden in hotels and restaurants

  • Quality native product with freshness, flavor and nutrients.
  • Seasonal produce to inspire menus.
  • Reduction of greenhouse gas emissions thanks to transport savings.
  • It generates added value to establishments, since diners, increasingly interested in what they eat and where it comes from, will appreciate it.
  • Savings in the shopping cart.
  • Avoid reducing the amount of food thrown away, as only what is going to be cooked is harvested.
  • It allows to harvest products that are not easily found and carry out sustainable techniques such as compost.
  • Provides deeper product knowledge.
  • Generates more local jobs.
  • Differentiating element and generator of added value.