Sourcing Local Foods

Sourcing Local Food for Your Restaurant Kitchen

The farm-to-fork movement seems to be more than a passing trend. Countless independent eateries are building their brands on a promise to deliver meals prepared from ingredients sourced from nearby growers and producers – allegedly.1 Local sourcing is generally considered to be better for the environment, but it also attracts a growing segment of diners who prefer to distribute their dollars locally.

Still, unpredictable weather, limited availability, seasonal scarcity, and other variables prove to be constant challenges for restaurateurs looking to jump into the farm-to-fork game. Here are some tips to keep in mind as you move your restaurant toward sourcing more local ingredients.

Tips for Sourcing Local Ingredients on a Budget

  1. Don't feel pressured to source everything locally. Even cuisine that's intentionally simple involves a diverse range of ingredients. There's a good chance that at least a few items on your menu will require ingredients that must be sourced from across state lines. Most farm-to-table customers are willing to forgive you for sourcing sugar from a national distributor if you stick with buying your meats from farms in the surrounding counties.

  2. Talk to your current distributor. You may not need to spend your free time driving around the countryside in search of small farms and roadside produce stands for local ingredients. Often, the national distributors you already have relationships with can procure locally grown food for you. Both Sysco2 and U.S. Foods3 have developed local sourcing initiatives to provide buying options for customers seeking food grown closer to home.

  3. Visit the local farmers market. Getting familiar with growers at the local farmers market can reap abundant rewards when it comes to buying locally grown products. Developing a connection with local growers can get you on the short list for items with limited availability, glean information on which foods will be in season, and learn about ways to use specialty ingredients you may not otherwise feature on your menu. Some growers may not produce a large enough volume of ingredients to meet your location's needs, but speaking with small-scale farmers is still a great way to learn what ingredients are available locally, and that can yield valuable information on other suppliers with a higher volume of product for sale.

  4. Join a CSA. Community Supported Agriculture differs from the farmers market in that, instead of buying specific ingredients at point-of-sale, you're buying a percentage stake in the farm itself for a specific growing season. Many local farms offer CSA memberships featuring everything from produce and meats to cheese, jams and jellies, honey, and more. Most CSAs provide a forecast for ingredient amounts and harvest times, which can help you build a sample menu weeks in advance. Forget the first-come, first-served hustle and bustle of on-demand purchasing: Unlike a farmers market stall, a CSA guarantees members a share of ingredients during harvest time. On the other hand, a CSA depends on the success of an individual farm; if the grower gets hit hard by pests, drought, or harsh weather, product yield can be significantly lower than anticipated.4

  5. Do it yourself. Why depend on suppliers for everything when you can grow some of it yourself? Just a few dozen square feet can grow enough lettuce, greens, and root crops to serve hundreds of meals. A restaurant garden, whether it's on a rooftop or incorporated into your landscaping, can pack extra allure into your brand and prove to diners that you really do cook with hyperlocal produce.5 It also enables you to grow and use any ingredients you choose, rather than choosing from someone else's selection.

  6. Be open to suggestions. Growers may have surplus of certain items on hand that they'd be willing to sell you at a killer price. It always pays to ask what items a grower has to offer, rather than just asking for a handful of key ingredients. This is an excellent way to discover new ingredients and offer unique menu items while keeping your costs low. This food preservation article has some tips on turning a surplus of produce into delicious, preserved dishes that can be served long after the growing season has ended.

  7. Prepare for the unexpected. Sourcing local food means having a backup plan in case unpredictable weather, disease, or some other variable causes crop shortages. Don't hinge an entire week's menu on procuring one or two items. Rather, diversify your offerings and come up with a plan to replace key items if your original idea doesn't pan out.

  8. Build relationships. Working with local growers isn't as hands-off as ordering supplies from a national distributor and having it shipped to your back door. Local growers have an extra set of concerns that you must be mindful of. Understand that supplies are often limited and that some of the products you need may not be available in the quantities you'd like to have. Building strong, lasting relationships with suppliers will help ensure you're among the first to know when fresh products are available.6

References

  1. At Tampa Bay Farm-to-table Restaurants, You’re Being Fed Fiction. Tampa Bay Times. Accessed January 2022.
  2. Sysco 2018 Corporate Social Responsibility Report. Sysco. Accessed January 2022.
  3. U.S. Foodservice Helps Restaurants "Buy Local". Restaurant Business. Accessed January 2022.
  4. Community Supported Agriculture (CSA) Resource Guide for Farmers. North Carolina State University. Accessed January 2022.
  5. Farm to Table: Restaurants with Gardens. Garden Design. Accessed January 2022.
  6. Cultivating Your Connection to Local Growers. ConServe National Restaurant Association. Accessed January 2022.