Hawaii Hospitality - March/April 2013 - (Page 6)

Strength, Sustainability—and Selling Power of Farm to Table By Lee Schaller “Farm to table,” “field to fork,” however it is described, the e he culinary movement has been ry o ement has been spreading across spreading across the cou ountry for the past several years. In Hawaii, it’s not only an increasingly popular buzzword, but the natural growth and sharing of a centuries-old tradition. “This is not a new Hawaiian food revolution,” local chefs emphasize, “it’s just taking food mp asiz si it’ s taking t and how it’s eaten, back to its o its Hawaiian roots.” That philosophy philos p y o encompasses an increased focus se e ncreased on sustainability—a commitment ustainabilit to local farmers, ranchers and ca e f herme fisherm n, plus a re-foc on l focus what has b en what “has been here forever.” f r Tables set up at MA‘O Organic Farms for an “Outstanding in the Field” event. 6 Hawaii Hospitality ■ March/April 2013 Photo courtesy of Leah Scafe, director of Outstanding in the Field The

Table of Contents for the Digital Edition of Hawaii Hospitality - March/April 2013

Talk Story with George Szigeti
Point-of-Sale Software
Farm to Table
Outstanding Food & Beverage Professionals
News Briefs
Associations
New Restaurants
Clean Talk with Rose

Hawaii Hospitality - March/April 2013

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