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.
Farm-to-table
Among the first vocal and influential farm-to-table businesses were: Chez Panisse restaurant in Berkeley, California, The Herbfarm in Washington, Bon Appétit Management Company based in Palo Alto, California, and The Kitchen in Boulder, Colorado. Since the 2000s, the number of farm-to-table operations has grown rapidly and "the American Farm to Table Restaurant Guide lists restaurants located in more than 30 states and the District of Columbia". In 2015, according to the National Restaurant Association "four of the top ten trends" related to local foods.