Foodshed
The “farm-to-table” movement is focused on producing food locally within a foodshed, and delivering it to local consumers. Direct farm-to-table in the United States tends to comprise only a very minor segment of the food distribution system in terms of size and importance, but is growing in popularity.Nearly 5 percent of all farmers engage in some form of direct food marketing. Estimates of all farm-to-table sales within a foodshed range from roughly $550 million to $2 billion. Many local farms are family-run farms that are successful and do survive through poor economic conditions. Ecologists consider to be more adaptive and more likely to “reproduce” in highly variable and uncertain environments.
George Francisco
In 2011, Francisco moved to Hunter Valley and became the executive chef at the Tower Estate, which comprised Tower Lodge, Restaurant Nine, Peppers Convent and Roberts Circa 1876. He is an advocate for the concept of reducing Food miles, which measures the distance food travels between production and consumption. In 2012, he established an organic kitchen on the estate to source ingredients for the restaurant. Later, he increased the area covered by the garden and also established a small chicken farm and beehives.