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!

Book tip of the week: Gastro Management

This practical guide belongs on the desk of every catering professional

We have read many specialist books on restaurant management, but rarely one that is as compact and practical as “Gastro Management: A Practical Guide for Ambitious Hosts.” We were particularly impressed by the clear structure in eight thematic “courses”—this makes the book not only readable but also logically comprehensible.

What makes this book really strong is that it speaks the language of practice. Whether it’s costing, personnel management, or process design, there’s no beating around the bush here; instead, you’re given tools that you can apply directly in your business. And the QR codes with additional videos? A real added value for anyone who thinks visually and likes to delve deeper into content.

Info:
Gastro-Management. A practical guide for ambitious hosts
Authors: Prof. Dr. Torsten Olderog, Paul Olderog, Julia-Marie Welker
Publisher: Deutscher Fachverlag GmbH
170 pages
ISBN: 978-3-86641-362-7
Price: €38
Publication date: March 2025

Book tip of the week: Recipes you'll love

Kitchen trend 2025: Simply good instead of complicatedly brilliant

The new currency in cuisine is called trust. Guests no longer want theater—they want substance. Straker delivers exactly that. This attitude also sends a strong signal to restaurateurs in Austria and Germany: back to basics does not mean back to the past, but forward with authenticity.

A cookbook for everyone who wants to stage less and achieve more – at the stove and in their hearts. Perfect for professionals who are looking for honest inspiration and want to motivate their team to break new ground – with butter, gut feeling, and enthusiasm.

INFO
Recipes you’ll love
Author: Thomas Straker
Publisher: Callwey
240 pages
ISBN: 978-3-7667-2760-2

Bites & Pieces May–Aug 2025

Flavor that leaves an impression

From liquid gold to fermented subtlety: here you will find everything you need to take your culinary repertoire to the next level. This section showcases food discoveries, ingredients, and gourmet products that everyone should know about—to refine, seduce, and amaze.

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.