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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