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.
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/