When it comes to cooking and enjoying food, farm-to-table is what captivates me. Farm to table is not a new concept, it's been around for years. Among its benefits is that it promotes a healthier diet. Who doesn't like to eat healthy food that is local, also you know what you're putting into your body? It is common for produce to lose its nutritional value within 24 hours of harvesting. Local sourcing allows chefs and restaurants to get top-quality, fresh ingredients faster while maintaining peak nutrition levels. Aside from tasting better, customers also get a healthier diet loaded with vitamins because the produce is so fresh. Farm to the table not only benefits restaurants and customers but also benefits the community. When you buy from local farmers or ranchers, you make the local economy stronger. Produce and meat imports from other countries have led to a steady decline in agriculture in the U.S. The preservation of imported produce and meat requires freezing or additives. It is also difficult to track international sources when it comes to food safety and health standards. We face food safety concerns when we purchase food internationally because it is more expensive, less fresh, and not as safe as it is when we buy it domestically. We are changing our perception of food as we move from farm to table. Increasing local sourcing has once again led to sustainable farming being resurrected. Across all aspects of consumer life, from local economies to community life, support is growing. As a producer, it's things you need to practice before giving to customers. A producer must plant, grow, fertilize, irrigate, cultivate, control pests, and harvest. In addition, producers must prove they control the property on which they produce. Farm to table is global, it's world cuisine. For instance, SingleThread Farm in Sonoma, Japanese-influenced, three Michelin-starred restaurants, an amazing farm-to-table establishment displayed through the 11-course meal that is served on custom-made Japanese dinnerware, compared to Meo Modo, Tuscany. The creative farm-to-table dining concept at Meo Modo has gained worldwide acclaim and is a Michelin star. A fresh, high-quality selection of produce is grown on the restaurant's organic farm, as well as seafood that is caught that morning. The rustic-chic hotel's gardens provide decorative flowers for the tables. The fact that you can change your menu due to the lack of seasonal produce is unique from a restaurant perspective, it allows you to get creative and use your imagination to come up with something to serve based on what's in season. As the interest in local food grows, consumers are now faced with a variety of products, labels, and ways to shop, making it difficult to know where to start. By buying locally, you support a sustainable food system, and you help increase the amount of food that goes from farm to plate.