“Farm-to-table” (sometimes called “farm-to-fork”) traditionally refers to the use of food that has been grown, prepared, and consumed either on-site in a single location, or without passing through a middleman such as a grocery store or other distributors.  The traditional meaning has been blurred somewhat by its use to describe farmer’s markets, restaurants that source local or regional foods, and even grocers that retail foods from local and regional producers.  Today, farm-to-table is as likely to refer to greater transparency in food sourcing and support for local/regional producers, in addition to the traditional meaning.

Should I Stop Eating Meat?  The Environmental Impact of Meat Production

Consumers don’t have to give up meat entirely to save the planet or their health.  Eating a balanced diet, consuming a variety of meats — including more sustainable red meats like ostrich meat — and knowing how different foods are produced can help.  

There are many factors, inside and outside the grocery store, to consider when you’re shopping with sustainability in mind.  When it comes to sustainability in food, it is often the case that what you’re eating, or your food choice is more important than where your food comes from.  For example, animal protein contributes up to 51% of total global greenhouse gas (GHG) emissions, according to the United Nations Food & Agriculture Organization (UN FAO).  The majority of this percentage is attributable to raising cattle and producing beef.  If you’re looking to eat more sustainably, there are other meat (and non-meat) options that can help reduce your diet’s carbon footprint.

As the world’s population continues to grow, so does the demand for food.  Food needs are expected to nearly double by 2050, according to a study published in Agricultural Economics.  This dramatic increase in food demand puts tremendous pressure on the agricultural industry to develop sustainable and efficient strategies to increase output.