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.
The Culinary Institute of America
The campus also operates two restaurants. The Gatehouse Restaurant offers contemporary dishes using regional ingredients, and the Bakery Café by illy serves food prepared by students in the college's baking and pastry arts degree program. The campus formerly operated the Conservatory Restaurant, which was run by students of the Farm-to-Table concentration of the bachelor's degree program.