Everyone in the food industry has seen the increase of the healthy food demand and how consumers nowadays choose fresh and organic products over their genetically modified and preservative-enhanced counterparts. While fast food chains and traditional food houses remain popular, ‘organic’ restaurants are gaining momentum. So what propelled such change?

 

The truth is, experts suggest that the idea of choosing organic and natural is nothing new. It is rather just a comeback of the “real” food—and restaurant owners especially in the U.S. are starting to realize that this food choice trend isn’t going anywhere anytime soon.  This is where the farm-to-table movement entered the scene.

 

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The farm-to-table movement in the food business is centered on the rise of home-grown restaurant concept with its key passion of providing sustainable and locally-sourced meals to their customers. In fact, the popularity of this kind of foodservice can be credited to how consumers started to care more about what actually goes into their tummy and where they come from.

 

Going organic and home-grown does not just benefit the industry but also the customers that it serves. For instance, restaurant owners can enjoy a limitless source of creativity in experimenting with different flavors, thanks to the availability of newly grown herbs and other seasonal produce.

 

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Choosing organic through a farm-to-table concept for restaurant owners also offer a long list of advantages. Locally-sourced ingredients and home-grown produce give them the opportunity not only to try out new recipes and flavor combinations but also to introduce a whole new set of exceptional food choices.

 

Lastly, having a kitchen garden means emphasizing fresh and healthy servings for your patrons. Most health-conscious consumers prefer homegrown ingredients and locally produced meals for several reasons other than enjoying the benefits of fresh and healthy food consumption. One is, they are able to experience seasonal ingredients and unique flavors that other type of restaurants cannot offer.

 

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The food business as a whole is a trillion-dollar industry that is staple to virtually all countries, and in many cases, it defines a specific culture. In the restaurants segment, it is the most popular place for urban residents, employees, entrepreneurs, and even ordinary individuals. With the farm-to-table concept on rise, new trends will eventually emerge and niche investors are always on the lookout to tap into these potentially viable businesses.