When Farm-To-Table Is More Like Farm-To-Fable

Restaurant Insider is an influential website viewed by over 400,000 restaurant owners, operators, and managers. My blog posts cover the Farm-to-Table Movement and Sustainable Food Systems — both part of the Fresh Food Movement.


Darryl Benjamin | September 25, 2017

When Farm-To-Table Is More Like Farm-To-Fable

“There’s a sucker born every minute,” P.T. Barnum famously said, and although no one wants to be a sucker, when it comes to claims of farm-to-table, we’re more than likely to find we’ve swallowed farm-to-fable. . .”

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Darryl has twenty years’ full time and adjunct teaching experience in sustainable food systems, writing, marketing and publishing at colleges and universities in Vermont and Massachusetts. Author of Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers (Chelsea Green), Darryl teaches in the graduate Sustainable Food Systems and Resilient and Sustainable Communities programs at Green Mountain College. He blogs about sustainable food at the University of Vermont’s Food-Feed site and Upserve’s restaurantinsider.com. Darryl is a frequent workshop leader at national and international food and agriculture conferences. He holds a M.F.A. in Writing and a Leadership in Sustainable Food Systems Certificate from the University of Vermont.

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