Promote local businesses and support sustainable food systems by participating in the farm-to-table movement. Many restaurants and cafes around the province choose to source their ingredients directly from nearby growers. Working closely with local farmers to source fresh and seasonal produce leads to numerous environmental and economic benefits.
Farm-to-table follows farmers throughout the growing year, therefore menus are adapted to available produce. Chefs are inspired by the changing seasons and customers get to experience fresh and exciting meal options.
“The customers benefit from the quality and freshness, and they can feel good about the impacts of the choices they make. Many varieties the farm grows have been chosen for flavour, not how well they will ship.”
– Terra Park, Terra Firma’s Kitchen Co-owner
Revelstoke’s Terra Firma’s Kitchen subscribes to the farm-to-table model and attests to its benefits for both customers and farmers. Co-owner, Terra Park says growers, like herself, benefit by being able to sell produce directly to local businesses and eaters who are re-connected to where their food comes from. With these collaborative relationships, farmers have influence over menus and therefore reduce the amount of on-farm waste.
“If there is a bumper crop of a particular vegetable it will be reflected in the menu. Bumper crops happen because the conditions were favourable for that particular crop which means their quality is going to be higher. If you have a set menu you are not going to benefit from those types of things,” says Park.