Hotelier India

Reinventing Farm to Fork

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Farm to folk as a concept has been around for a while, hoteliers are now upping the ante as far as the concept is concerned.

Hoteliers are upping the ante as far as using local, seasonal, and traditional ingredients in their cooking in the aim to keep this sustainable and sensible.

From sourcing through local farmers, to having their own kitchen gardens, hoteliers are walking the talk as far as interpreting and implementing the concept of farm to fork. And tables are looking happier and healthier too.

While Farm to Fork plays a major role towards sustainability, the concept today, also moves towards various Health benefits. Most produce start losing its nutritional value withing 24 hours of harvesting. By growing your own produce, the chef gets his ingredients quicker while at peak of freshness and full of nutrients. Guest gets food that not only tastes exceptionally better but is packed full of the natural vitamins that promote better health.

One trend that’s gaining steam is the idea of hyperlocal sourcing. Rather than just relying on local farmers and producers, some restaurants and hotels are taking things a step further by growing their own ingredients on-site. This allows for an even greater level of control over the food supply chain, and also gives chefs the ability to experiment with new and unusual ingredients.

Another trend is the idea of regenerative agriculture. This goes beyond just sustainable farming practices, and aims to actively improve the health of the soil, water, and ecosystem through farming. By using techniques like crop rotation, cover cropping, and reduced tillage, farmers can help to restore the natural balance of the land and create a more resilient food system.

Overall, the farm-to-table/fork concept continues to evolve and adapt to new challenges and opportunities. The focus remains on creating a more sustainable, healthy, and equitable food system for all.

Read the full story that first appeared in Hotelier India March 2023 issue here:

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