![]() Greater regulation, changes in consumer behaviour, more innovation, the Covid pandemic and the growing food security crisis are all contributing to this. Looking ahead, what do you predict will be the most important trends and themes for the next decade and beyond?Įssentially, we believe that all the trends that have started to pick up in the past decade will accelerate, with the food systems transition at an inflection point today. Key trends include the rise of plant-based alternatives to meat, the digitalisation of agriculture, a shift to healthier diets and the rise of ‘free-from’ foods, as well as a growing focus on food waste reduction. Against this backdrop, we have seen sustainable food systems become a key priority for regulators, governments, consumers and corporates. Our planet is under pressure from climate change and human exploitation, and we have the added challenge of population growth. In 2014, we defined our Locally Crafted category, for local artisans who support socially and environmentally responsible practices through community entrepreneurship.When it comes to nutrition, what have been some of the most significant trends of the past 5–10 years, in your view?įood systems have increasingly come under public and scientific scrutiny. ![]() In 2011, we defined a new midsize category for regional meat producers, and also launched a companion seafood program, called Fish to Fork. What began with a quest for flavor has become a quest to make a better food system for all.īon Appétit now spends tens of millions of dollars per year with our more than 1,200 registered Farm to Fork vendors. agriculture, but our food system overall. Over the years, our close relationships with farmers have opened our eyes to the many problems plaguing not just U.S. We also support farmers who are preserving the diversity of our food choices by planting heirloom vegetables rather than genetically modified “super-produce.” We support true family farms where the owners live on or nearby the land, work it themselves, and therefore are conscientious stewards. The result: healthier communities and customers, and spectacular flavors.īy buying directly from farmers, we have much more control over what types of agribusiness we are supporting. ( Here’s the rest of our criteria.) Such produce is often prepared and served within 48 hours of harvest. (Read about how we celebrated the 15th anniversary by giving away $50,000 in Fork to Farm grants for farmers.) Our chefs strive to purchase at least 20 percent of their ingredients from small (under $5 million in sales), owner-operated farms and ranches located within 150 miles of their kitchens. ![]() In 1999, we formally launched our companywide commitment to buying locally and called it Farm to Fork. We realized how much flavor was being lost in exchange for agribusiness efficiencies - such as tomatoes picked hard and green so as to survive being shipped across the country - and we began a concerted effort to support local farmers in order to preserve flavor on the plate. For a long time, however, we didn’t think of this as a political act, just as the way to get the highest-quality products. ![]() In search of the freshest, best-tasting ingredients, Bon Appétit chefs have always purchased produce, meat, and artisan-made goods locally. A groundbreaking, companywide initiative requiring our chefs to buy at least 20% of their ingredients from small farmers, ranchers, fishermen, and food producers within 150 miles of their kitchens. ![]()
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