Farm-to-table
Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. Critics argue the interest in knowing where your food comes from and ensuring it is locality sourced is just another food fad for millennials. Furthermore, the higher price point that many restaurants are forced to demand, given the higher costs of production and lower economies of scale, also make farm-to-table food less accessible for many people. The movement was originally closed tied to "tree-hugging elitists," who were able to afford farm-to-table food. Lastly, critics argue that the farm-to-table term is not fully understood by consumers. For example, foods advertised as farm-to-table are considered healthier regardless of actual nutritional content.
Adrian Grenier
In 2014, Grenier and Glatzer partnered with Stone Barns Center for Food and Agriculture to create the SHFT Mobile Kitchen Classroom – a high school program that empowers and engages students through connecting food to issues they care about; culture, the environment, and power. Currently operating in the five boroughs of New York City, the curriculum pairs academic lessons with hands on cooking classes. Through this holistic approach, the course is designed to help teenagers understand how their food choices relate to broader issues of personal and environmental health.http://www.westchestermagazine.com/Blogs/Eat-Drink-Post/February-2016/Cooking-For-A-Cause-Stone-Barns-Mobile-Kitchen-Classroom-Expands-To-The-Bronx/