‘Farm-To-Table’ Movement Will Benefit Local Farmers Direct sourcing from farmers eliminates involvement of middlemen, reduces transport time and nutrition is kept as intact as possible Representational Image Mar 13, 2021 From restaurants to online stores, ‘farm-to-table’ has become a social movement. The world has taken to it mainly for concerns over food provenance, the distance food travels to kitchen, and producers’ benefit. It is said that American pioneer Alice Waters started a food revolution in 1971 with the opening of her restaurant, Chez Panisse, in Berkeley, California. She championed the serving of local in-season ingredients grown by local producers. Farm-to-table restaurants grow their produce in their own farms. Most acquire them directly from local farmers. This helps in boosting the local economy and reduce carbon footprint.