How Sustainable Farming and Food Technologies have Created the New Farm to Table Industry

Abstract

This research project deals with the new food consumption issues facing the United States government, consumers, the restaurant industry, and the general public. Reportedly, the sustainability food practices and farm to table industry represents 10% of the country’s economy. Capitalizing on the importance of this sector, the Green Restaurant Association developed several environmental guidelines and studies to help restaurants in their sustainable practices: energy efficiency, food conservation, water efficiency, food procurement, food distribution, consumer’s green dining habits recycling, and composting. Under these new guidelines, restaurants can direct their operations towards profitable restaurant sustainability, consumer food distribution and newly created food marketing themes. This research will address the overall current trends in the new farm to table industry and the overall impact on modern food cultures. Several on-site food service operations are sustaining and advancing their efforts to be eco-friendly. This research looks to Universities, restaurants, and community co-ops in an examination of the sustainability options facing these new communities. In addition, a close look at the sustainability efforts in the United States is examined to show how the terms “grass roots” and “Sufficient” applies literally to one’s own neighborhood.