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.
Yonnette Fleming
Yonnette Fleming has been doing urban gardening and farming for over 16 years. She is a project catalyst and vice president of the Hattie Carthan Community Garden farm. She is the main coordinator for the Hattie Carthan Herban Farm and two community food markets. She has worked to address food security and food justice concerns since 2003. She teaches local children and various communities in New York City creative cooking and urban farming at the Hattie Carthan Farm in Brooklyn. She teaches workshops in herbalism and plant medicine. There is also a Hattie Carthan Herban Farm and Apothecary Market. The Herban farm grows and teaches how to use and cook with medicinal herbs. The cooking classes are free. The workshops teach seniors and youth groups. The Hattie Carthan Garden farms have trained youth chefs. She teaches a food justice course for the Farm School in NYC. She is a member of the Farm School's advisory board.