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.
Food regimes
Food regime theory is a broadly Marxist approach to theorising food systems. It was developed in the late 1980s by Harriet Friedmann and Philip McMichael. Food regime analysis is concerned with explaining, and therefore politicising, the strategic role of agriculture in the construction and development of the world capitalist economy. As a framework, it takes a historical view in order to identify stable periods of capital accumulation associated with particular configurations of geopolitical power and forms of agricultural production and consumption. Its theoretical roots are in French Regulation Theory and World Systems Theory.