Some chefs are redefining farm-to-table by embracing climate-conscious sourcing and supporting local, regenerative farms to build sustainable food systems.
Grey Moran reports for Civil Eats.
In short:
- Chef Rob Rubba of Oyster Oyster in D.C. uses local, climate-adapted ingredients, focusing on sustainable practices that minimize environmental harm.
- Restaurants like Carmo in New Orleans foster relationships with Indigenous farmers to source ethically and support biodiversity.
- Unpredictable farming conditions lead chefs to regularly adapt their menus, prioritizing crops grown in harmony with nature.
Key quote:
“We’re in it for the relationships. The whole idea of farm-to-table has always been so important, but what I realized is that we’re trying to do origins-to-table–we’re trying to tell the story of where our food came from.”
— Dana Honn, co-owner of Carmo
Why this matters:
By choosing to source from farmers and producers who care for the land, these chefs are shaping a food future that’s less reliant on industrial agriculture and more attuned to the planet’s needs. It’s about using food as a tool for environmental healing, all while delivering a delicious dining experience. Read more: This diet will likely keep you alive longer — and help the planet.
