The National Restaurant Association’s annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, healthy kids’ meals and sustainability are two of the hottest trends on restaurant menus in 2011.
Are you a chef or restaurant owner? Do you work in food services in a school, hospital or other government agency?
Would you like to feature produce from local growers?
We are currently developing a Group Pilot Food Safety Certification on the local level and also a Group USDA certification which will open the door for local small to midscale growers to retail to institutional and corporate buyers and assist in developing the farm to school program.
Please contact us for more information.
Why is this important?
ECONOMY
A dollar spent locally circulates three times in the local economy before it leaves the area.
COMMUNITY
Purchasing local food reconnects the eater and the grower and supports local farmers.
HEALTH
Food is our most basic tie to the land. Our bodies live better with the foods that are grown where we are.
TASTE
Chefs prefer the freshness and quality to make the delicious dishes we all enjoy.
ENVIRONMENT
Local food has a smaller carbon footprint and less influence by industrialized farming.
