From Tank to Table? The Potential of Local Produce Without the Farm

Local continues to be the emerging killer quality marker in American food culture. Roughly half of American consumers have bought local produce in the past year, according to a recent poll by The Hartman Group. Although the notion of local really took off years ago in top foodie markets (e.g., Seattle, Portland, San Francisco, New York), it now has a presence on independent restaurant menus in virtually every U.S. market. If you think we’re exaggerating, check out the Harvest Kitchen & Lounge in the most unlikely of places: Solon, Ohio.

Grocers are trying to bring in local produce wherever and whenever possible to stores where they know shoppers crave it. The problem has always been operational. Almost half of the U.S. population lives in a state with cold winter and a correspondingly short local growing season (defined as five months or less). Before long-distance produce supply chains, people in these states canned their fresh local produce for winter consumption. They also did not have as global a vegetable palate as today’s urban dweller. Roots and tubers store well without processing, but what about a bucket of mixed greens?

Read More:http://hartbeat.hartman-group.com/article/530/From-Tank-to-Table-The-Potential-of-Local-Produce-Without-the-Farm?utm_campaign=Trending%3f+Local+Produce+Without+the+Farm&utm_content=Chefk@bistrokids.com&utm_source=tailoredmail&utm_term=From+Tank+to+Table%3f+The+Potential+of+Local+Produce+Without+the+Farm&tm_campaign=From+Tank+to+Table&tm_keyword=IEqb4N9v14bVvYV3SW8W

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