Local produce in demand as eateries cut out the middle man

Discussion in 'News from around the damp planet' started by Michaelangelica, Mar 28, 2012.

  1. Michaelangelica

    Michaelangelica Junior Member

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    Local produce in demand as eateries cut out the middle man

    FARM to restaurant fork relationships are on the rise as consumers' interest in quality food experiences grows.
    Cafes in rural, regional and urban Victoria are beating a path to local farm gates and putting fresh free-range and organic food produce at the top of their menus.
    At Slow Down!@Harley Court, Melbourne's first cafe restaurant to specialise in sourcing locally produced, ethical and sustainable food, photographs of farmers adorn the walls.
    Owner David Carruthers says the book The 100-Mile Diet: A Year of Local Eating and the food movement that followed inspired him to develop Slow Down!
    At Stillwater at Crittenden in Dromana, patrons are influencing "buy local" sourcing decisions.
    "A lot of our diners follow a farm gate trail, and there is a bit more of an expectation these days that we use local produce," owner Zac


    Read more: https://www.news.com.au/business/yo...an/story-fn9evb64-1226311985616#ixzz1qMnNFx4C
     
  2. aroideana

    aroideana Junior Member

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    Local resorts here are meeting and talking to local growers of exotic and native fruits .. and sourcing nearly all needs within a 20k radius . Evwen having workshops and cooking demos with the more unusual ingredients .

    We can only hope customer demands continue the buy local trend and force more restaurants to change .
     

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