Food tastes best when you know where it comes from. This applies to the lettuce, which is allowed to grow naturally, as well as the people who are treated fairly and who grow, nurture and harvest our food.
In most cases, food is delivered directly to restaurant kitchens. "Farm to Table" turns this concept around: you travel to where the food grows and then serve it at home, in the restaurant or to the guest on site. The way of eating is thus regional, seasonal and brutally local. You know the farmer, the vintner or the cheesemaker personally and therefore know exactly what you are serving. Sometimes you just set up a table on the farm and eat and drink what the surrounding fields and vineyards have to offer. This strengthens the connection to nature and creates unforgettable moments.
In addition to the authentic eating pleasure, "Farm to Table" is also about using less pesticides. The EU's goal is for Europe to become the first climate-neutral continent in 2050. The Green Deal's biodiversity strategy is part of the EU's recovery plan. The Swiss farmer summarises this strategy as follows: "With the Farm-to-Fork strategy, the EU Commission set reduction targets for agriculture. By 2030, the use and risk of chemical plant protection products is to be reduced by 50%."
More enjoyment, shorter transport routes and fewer pesticides: we support that!
