The term farm to fork is trendy among high-end restaurants, but if the farm is hundreds of miles away should it qualify? The answer is no. The farm to fork movement began as a way to source food locally. The model support local economies, communities, and promotes healthy eating.
The carbon footprint associated with having to drive produce thousands of miles away is exactly what the farm to fork movement is trying to prevent. The next time you go to a farm to fork restaurant, ask where the farm is located?
Here is an example of a simple hydroponic system in the backyard of my Laguna Beach home. Our little family currently grows: black seed lettuce, red leaf lettuce, kale, chard, basil, arugula, cilantro, parsley, and chives. What is most impressive is that all of these crops are going on 15 square feet of land! (No, that wasn't a typo). Check out our website for more photos, www.waterfoodsolutions.com
If you own a restaurant, and are interested in offering higher-quality, sustainable produce, reach out! We here at Water Food Solutions design, build, and consult on the use of hydroponic systems for food production. We will even help you create a go-to-market strategy with your newly repositioned offering. Our vertical farming solutions use 90% less water, no soil, and no pesticides. Eat that.