Farm-to-table
Farm-to-table (or farm-to-fork, and in some cases farm-to-school) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewery, ranch, fishery, or other type of food producer which is not strictly a "farm"). This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor or by the restaurant or school raising its own food. Farm-to-table often incorporates a form of food traceability (celebrated as "knowing where your food comes from") where the origin of the food is identified to consumers. Often restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labelled as local.
Sustainable fishery
A relatively new concept is relationship farming. This is a way of operating farms so they restore the food chain in their area. Re-establishing a healthy food chain can result in the farm automatically filtering out impurities from feed water and air, feeding its own food chain, and additionally producing high net yields for harvesting. An example is the large cattle ranch Veta La Palma in southern Spain. Relationship farming was first made popular by Joel Salatin who created a 220 hectare relationship farm featured prominently in Michael Pollan's book "The Omnivore's Dilemma" (2006) and the documentary films, Food, Inc. and Fresh. The basic concept of relationship farming is to put effort into building a healthy food chain, and then the food chain does the hard work.