From Farm to Table: Helping Restaurants Source Fresh Produce Directly from Local Farmers

Long supply chains cost restaurants freshness and farmers their fair share. Here's how a neutral, local discovery platform can connect chefs and food businesses with the farmers and FPOs growing exactly what they need — fresher food, fairer prices, fewer miles.

When a restaurant buys tomatoes, those tomatoes have often passed through a commission agent, a wholesale mandi, a distributor and a supplier before they reach the kitchen. Every step adds cost and a day of age. The chef pays more for produce that is less fresh — and the farmer who grew it usually receives only a small fraction of the final price. …