Sunday, May 20, 2018


  1. kimmie

    Ditto. Sad that it’s become such a marketing ploy.

  2. pizza_guru


  3. AlanB

    I know for fact some chefs are scamming people by falsely claiming to use “organic” and “locally grown” products. Good to know the restaurant in this case wasn’t intentionally deceitful. Also good to know that regulations might be on the way. Thanks for the read!

  4. jasonriedy

    Oh no, please no. Regulating the language at this point will have nasty, unintended consequences. “Local” will end up meaning it’s unpacked or prepared locally, similar to the bizarre “Florida-squeezed” on Tropicana orange juice. Let it ride for a bit, and keep on pressuring the restaurants to know from where their food comes.

  5. Tom

    Jason, I agree with you that regulation is a slippery slope, but I still believe we need to at least come up with some universal definition as to what constitutes “farm-to-table” or “locally sourced”—whether that be a percentage of products a restaurant uses, or something else.

  6. kimmie

    I agree with Tom. A universal definition would be helpful!

  7. ryan

    if it tastes good, who cares?

  8. kimmie

    But it didn’t taste good. 😉

  9. Tom

    This article has apparently sparked controversy and some are getting carried away.

    I’m definitely not calling for federal regulations, I believe the feds should stay out of my wallet, out of my bedroom and off my plate.

    I do, however, feel we need some kind of universal definition that we can all go by. And those restaurants who are genuinely “farm-to-table” and operate under the definition, can get some sort of stamp of approval from a small local organization like Georgia Organics or Slow Food Atlanta.

    Is that so bad?

  10. jasonriedy

    Up in Appalachia, there’s the Appalachian Sustainable Agriculture Project ( ). They publish a guidebook and support a labeling system for Appalachian grown food used in supermarkets. There’s no labeling of restaurants, but those folks are quick to claim the source of foods in their menu when (economically) possible.

    In many ways, it’s easier up there. The population is smaller and word of mouth is effective. I’m not sure any stamp of approval here will have a significant impact. Restaurants *may* receive a bump from a listing somewhere, but I doubt any restaurant will stay in business long if they restrict their ingredients too much. Even Kingsolver’s Harvest Table in SW Virginia uses non-local food (e.g. wheat).

    I do like the idea of listings and guides, but I doubt if restaurants will pledge to hard numbers. I’d be happy if they labeled individual ingredients.

    Pulling out of agricultural monoculture is going to be a slow boot-strapping process. Organizational labels and guides may help, but it won’t be quick… I have a feeling people should look at this as a carrot (better advertising) than a stick (strong requirements).

    Also, a strict definition will be terribly difficult. Consider wheat. It doesn’t grow *everywhere*, but it does save and preserve wonderfully. Where do we draw the line?

    (but I’m rambling and procrastinating, so I’ll move along now 😉 )

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