Farm-to-table restaurant experiences is hiding some unequal truths. The workers in production are exposed to more pesticides than the customer. The workers on the farm produce high amounts of produce so that the bounty can be displayed at a depreciating cost. The restaurant workers are also in a precarious economic position. Although the empathy of this idea has made for sales, the profits on this idea for eating out are sorely lacking to the workers. The benefits are also lacking, such as health care.

Key Takeaways:

  • The perception of the benefits of farm-to-table is not necessarily the reality of food sources or quality.
  • Consumers do not realize the human cost of producing their farm-to-table dining experience.
  • While conditions for farm animals may have been improved by the farm-to-table movement, working conditions for laborers have not improved.

“The ubiquity that makes farm-to-table meaningless also gives it its power.”

Read more: http://www.npr.org/sections/thesalt/2017/07/30/539112692/a-chefs-plea

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