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.
Vertical farming
Dickson Despommier is a professor of environmental health sciences and microbiology. He reopened the topic of VF in 1999 with graduate students in a medical ecology class. He speculated that a 30-floor farm on one city block could provide food for 50,000 people including vegetables, fruit, eggs and meat, explaining that hydroponic crops could be grown on upper floors; while the lower floors would be suited for chickens and fish that eat plant waste.