A farm-to-table restaurant sources its food from within 100 miles of its location. In addition to being a boon to local farmers and ensuring fresher, more nutritious foods to the restaurant’s kitchen, it benefits the environment in many ways.
When food has fewer miles to travel to its ultimate destination, there’s less spoilage during transport. Less waste means more of the harvested crop goes directly to feeding people, which in turn results in less depletion of soil and resources. With such a short distance, packaging can be minimal and less fuel is consumed, meaning fewer emissions are generated for transport. The same cannot be said about food that’s shipped hundreds of miles from where it’s produced. Local farms, as opposed to large industrial operations, are focused on sustainable agriculture and practices that don’t use toxic pesticides and that reduce the production of greenhouse gases.
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