CHEF ROBBY GOCO SUSTAINABLE DINING
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CHEF ROBBY GOCO
SUSTAINABLE DINING
WHAT IS FARM TO TABLE?
Farm to table emphasizes a direct relationship between a farm (the source), and a restaurant or store.
Traditionally, the definition meant that the food being served came from a specific farm or the table is at the actual farm or the field.
Anyone using the phrase should be able to name the specific farm(s) from where they are sourcing from.
IN THE BEGINNING…
Pre-historic Era: people were hunter-gatherers10,000 BC - 19th Century: domestication of crops
and livestock, and numerous developments in farming
For centuries, ALL food was farm to table.People grew their own food or bought it from
nearby farmers. In the early part of the 20th Century,
commercialization lead people away from that. Improved transportation and refrigeration made it possible
for food to be transported hundreds or even thousands of kilometers and still ensured their freshness.
BUT TODAY…
Virtually any one can have any food any time and any where
People have become so busy that the fast-food industry emerged
“It’s a fallen world. We eat and we sacrifice in the process.”
-Dan Barbers
TRAITS OF FARM TO TABLE
Fresh, seasonal and local If you were to tour a farm to table kitchen, you would see
that most of the produce is in its original state The chef will be able to say where the source was for the
ingredients Heirloom and heritage
Heirloom vegetables and heritage meats When a farmer produces heirloom foods he is investing in the
future by keeping the item from becoming extinctServed simply
Since fresh food has so much flavor, chefs often choose to serve them as simply as possible, no heavy sauces to mask the flavors of the ingredients
FARM TO TABLE: THE FUTURE
Increasing Availability More and more farm to table restaurants, farmer’s markets and
food coops are cropping up to meet the demand among consumers for healthy, local foods, as more chefs and consumers recognize the poorer taste and nutritional integrity of ingredients shipped in from far, far away.
The Strengths of Local Food Because local food doesn’t have to travel long distances, it is
grown in order to taste better and be healthier rather than to be resilient to long travel.
Integrity of the Ingredients Even if there is no monitoring body here in the Philippines to
check on what we stand by, the chef must be able to confidently and consistently serve according to the Farm to Table principles
BUT IS FARM TO TABLE SUSTAINABLE?
WHAT IS SUSTAINABLE DINING?
1. Sustainable agriculture2. Sustainable sourcing3. Sustainable cooking
Sustainable dining is good for the environment, for the farming community, for you, and for future generations.
CONVENTIONAL CROPS
Very high yieldDisregard for soil and water qualityReliance on genetic modification, antibiotics,
chemical fertilizers, and pesticidesConditions of the land or the actual seeds can
be modified to accommodate the growth of crops that normally would not grow there
Monocropping – a single crop over a vast expanse of land
CONVENTIONAL CROPS
CONVENTIONAL LIVESTOCK
Very crowdedExcessive fecal wasteFeeds are mostly corn-based (a GMO) with
agricultural wasteUse of hormones for faster and higher yieldUse of antibiotics and preventive medicines
CONVENTIONAL LIVESTOCK
CONVENTIONAL LIVESTOCK
CONVENTIONAL FISH FARMING
Removes unsustainable quantities of water from the ecosystem
Returns contaminated water to local water bodies
Uses hormones, antibiotics and aquatic biocides
Feeds are mostly soybeans (a GMO) and agricultural waste, like ground animal byproducts
Farmed fish can escape to the local ecosystem
CONVENTIONAL FISH FARMING
SUSTAINABLE CROPS
Multicropping Biodiversity Crop rotation Better soil health
No use of pesticidesUse of organic fertilizers like compostMinimal use of heavy machineryChoosing sustainable seed and plant varietiesCommunity development
MAURO ZIGIOTTO – WILDFARM ARUGOLA
MAURO ZIGIOTTO – WILDFARM ARUGOLA
SUSTAINABLE LIVESTOCK
Pasture-fedFree-range and less crowdedNo use of hormones, antibiotics and
preventive medicines
Free-range chickens have 21% less total fat, 30% less saturated fat and 28% fewer calories than their factory-farmed counterparts. v Eggs from poultry raised on pasture have 10% less fat, 40% more vitamin A and 400% more omega-3’s
JAI FERRER – PRONIC FOODS
JAI FERRER – PRONIC FOODS
SUSTAINABLE FISH FARMING
Microbes and plants like are used to clean the water
Less crowdedRaising herbivorous vs. carnivorous fish,
using less protein-rich feedsNatural algae is used as feedsUsing cultural practices to control disease
rather than antibiotics
ILOCOS OCEANA – VANNAMEI SHIRMP
ILOCOS OCEANA – VANNAMEI SHIRMP
“Conventional agriculture has never succeeded in feeding the world, and it’s never produced anything good to eat. For the future, we need to look toward alternatives.”
- Dan Barber
CONVENTIONAL SOURCING
Buying from supermarkets and middle men Farmers tend to get less in the process
Buying importedDemand for year-round product availability
Disregard for seasonality
SUSTAINABLE SOURCING
Knowing where your food came from and the farmer behind it
Buying directly from the farmerBuying localBuying heirloomBuying what’s in season
Terroir – French, the complete natural environment in which a particular product is produced, including factors such as the soil, topography and climate
SOURCING IN GREEN PASTURES
Multiple farms are rotated to source a single product
The menu changes monthly based on what’s in season
Only olive oil is imported, but we personally know the farmer in Greece!
Knowing the story behind every ingredient
“The biggest thing you can do is understand that every time you’re going to the grocery store, you’re voting with your dollars. Support your farmers’ market. Support local food. Really learn to cook”
-Alice Waters
CONVENTIONAL COOKING
Because of rent, the food service industry maximizes the dining area vs. the kitchen area
Use of commissaries by the food service industry
Restaurant kitchens become reheating kitchens
Convenience and profit at the expense of cooking technique and quality
SUSTAINABLE COOKING
Slow Food movementFocus on product qualityImportance of culinary skillsReducing food wasteHealthy and nutritious food
FROM SCRATCH – 3 CHEESES
NOSE TO TAIL - CHARCUTERIE
SEASONALITY – AVOCADO GREENS
HEIRLOOM – MUSHROOM & KALE PAELLA
CULINARY TECHNIQUE – ROAST CHICKEN
CELEBRATING LOCAL – MILK, EGGS & HONEY
HEALTHIER ALTERNATIVE – SUGARCANE LEMONADE
“We eat every day, and if we do it in a way that doesn’t recognize value, it’s contributing to the destruction of our culture and of agriculture. But if it’ done with focus and care, it can be a wonderful thing. It changes the quality of your life.”
- Alice Waters
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