Some chefs are totally and completely committed to the quality of the products they serve in their dishes, from the moment they plant their ingredients to when they serve them to the customer. Indeed, it is difficult for a restaurant to grow and raise all the food it offers to the customer. Still, all over the world, there are initiatives of farm-to-table or eco-restaurants that grow their vegetables, raise their animals, and then use those products to offer very high-quality dishes.
Planting everything you consume is not a cheap decision. On the contrary, taking a self-sustaining ecological path is very difficult and very expensive. Still, in some cases, it can be worth it. If you are a chef with enough money to invest, who is committed to the quality of your restaurant’s products, and who is interested in ecology and sustainability, this is for you.
How Do I Provide My Restaurant Only with Products Grown on My Land?
All this process requires is to buy and grow vegetables and plants. If it is a restaurant only for pasta, for example, it is possible to have a wheat field, a mill, cows, and also tomato plants and a spice cultivation area. Everything would be concentrated in a medium-sized space, and it could be manageable for a group of farmers.
On the other hand, if your restaurant offers all kinds of food, the situation becomes more complicated, because in a small area it is quite challenging to grow a little of everything. Besides, the investment would probably far exceed the profits. In that case, you can offer a partial option; you can plant all the vegetables that the restaurant’s dishes need, but still buy all the animal products, such as cheese and meat, as well as those foods that cannot be produced because of the climate.