Minimalist Farm-To-Table Practices: Connecting Consumers with Local Agriculture

Gonzales-Yanac T.; Nagadeepa C.; Jaheer Mukthar K.P.; Castillo-Picón J.; Manrique-Cáceres J.; Ramirez-Asis E.; Huerta-Soto C. · Lecture Notes in Networks and Systems (2024) · DOI: 10.1007/978-3-031-53998-5_9

Resumen

The farm-to-table concept, especially when infused with minimalist principles, has sparked a culinary revolution. This study explores the farm-to-table concept, especially when enriched with minimalist principles, as a transformative force in the culinary world. Farm-to-table practices represent a fundamental shift in sourcing, preparing, and enjoying food, underlining the direct and sustainable relationship between consumers and local agriculture. The study traces the historical evolution of this concept, from its counterculture roots in the 1960s to the emergence of iconic establishments like Chez Panisse and the global influence of the Slow Food movement. It highlights how the movement expanded in the early 2000s, emphasizing sustainability and community engagement in the mid-2000s and beyond, now encompassing a global dining phenomenon, influencing farmers’ markets, community-supported agriculture programs, and households. Minimalist farm-to-table practices further enhance this approach by emphasizing local sourcing, seasonal menus, minimal processing, sustainable agriculture, transparency, and community involvement. The study addresses a research gap by examining how these minimalist practices influence consumer satisfaction and preferences compared to traditional dining. Findings indicate strong positive correlations between key farm-to-table factors and consumer satisfaction, as well as a substantial impact on consumer preferences for locally sourced and seasonal foods. The study suggests that embracing these practices can benefit both restaurants and consumers, enhancing dining experiences and supporting local, sustainable agriculture. In summary, minimalist farm-to-table practices have the potential to revolutionize modern dining while strengthening consumer connections to local food sources. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.

Instituciones: Universidad César Vallejo; Universidad Nacional Santiago Antúnez de Mayolo