Farm to table

Do it yourself is the order of the day
Alexandra Gorsche © Conny Leitgeb Photography
20. April 2023 | 
Alexandra Gorsche
20. April 2023
|
Alexandra Gorsche

Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.

More efficient use of resources

Farm-to-table initiatives and hydroponic systems offer solutions to these problems by enabling more efficient and environmentally friendly food production. Farm-to-table initiatives encourage collaboration between local farmers and restaurants to bring fresh and seasonal produce directly from the farm to the table. Hydroponic systems, also known as artificial cultivation, enable more efficient use of resources such as water and nutrients by growing plants without soil.

More and more terms such as home-grown or home-made can be found on menus: lemonades, honey, even home-made balsamic vinegar - guests love the hyper-regional, i.e. ingredients straight from the windowsill and backyard garden.

From farm to table to hydroponics

Garden herbs are now the entry point into the complex world. They fit on the windowsill or in a narrow shelf. The next step up is planters in front of a restaurant or store. This is where things get a little more challenging. The more soil or substrate, the better. In any case, it should remain decorative and well-maintained to whet the guests' appetite for more. And for the expert, it's hydroponics. Hydroponics is the growing and cultivation of ornamental and crop plants in a hydroponic system in which the roots of a plant are suspended in a nutrient solution, a mixture of water and nutrients dissolved in it.

One of the successful concepts is Good Bank in Berlin. They grow lettuce in their own vertical farming system. The demand for vertical farming is constantly increasing, both in the private sector and in restaurants. Lettuce is perfect for this. A wonderful example is the Steirereck: Pogusch PPAG architects have planned two glass houses on a slope. One of them is unheated, the other is heated. The variety of plants can not only be enjoyed on the plates, but also during an overnight stay.

Suitable for every restaurateur

More and more people are interested in where their food comes from and are prepared to pay for it. Growing your own food can be easy. With herbs and edible flowers such as marigolds, lavender, nasturtiums, chives, ornamental leeks and much more. Overall, farm-to-table is an opportunity for every restaurateur to offer high-quality, seasonal food that comes from the region. It also allows restaurateurs to raise awareness of healthy eating and strengthen the relationship between restaurant and customer.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

World-class Chinese hospitality

Wing in Hong Kong wins the Gin Mare Art of Hospitality Award 2025

Hong Kong’s fine dining restaurant Wing has won the prestigious Gin Mare Art of Hospitality Award 2025. Why this award goes far beyond good service – and what makes Vicky Cheng’s philosophy an international role model.

Book tip of the week: Tacos From Dusk Till Dawn

Journey through the flavors of Mexico

With “Tacos From Dusk Till Dawn”, Danny Trejo, probably Hollywood’s most charismatic villain, not only delivers a cookbook, but also a very personal insight into his life. This book is a journey through the flavors of Mexico, the hustle and bustle of Los Angeles and the eventful life story of a man who went from prison inmate to celebrated actor and successful restaurateur.

The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.

With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.

Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.

Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages

Top 4 Food Trends for Restaurants in 2025

Insights from Unilever Food Solutions’ Global Future Menus Report

What can gastronomy expect in 2025? The new Future Menus Report from Unilever Food Solutions shows four food trends that are changing kitchens around the world: from street food to Michelin-starred cuisine to multi-sensory dining experiences. Discover all the insights now!

quick & dirty
Vertical Farming Foto beigestellt
Farm to table

Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.