Oscars of the Food World Awarded to Farm-to-Table Pioneer
Sumayal Shrestha on May 6th, 2009Sustainability, an essential ingredient in the recipe for a cleaner environment, is gaining new followers since Da
n Barber was honored with the top chef award at the prestigious James Beard Foundation Awards. Dubbed the “Oscars of the food world” by Time, the Awards honor professionals in the food and beverage industries. Barber (he’s shown on the left) is a pioneer in the farm-to-table restaurant movement and was praised for highlighting sustainable agriculture with his restaurants Blue Hill in New York and Blue Hill at Stone Barns in Pocantico Hills, NY.
The concept of farm to table (or “boat to throat” when applicable) achieved mainstream momentum after the Omnivore’s Dilemma in which Michael Pollan encourages diversifying and obtaining food from local sources. Since then, restaurants catering to ardent locavores have sprouted up. BusinessWeek observed that the current local food movement has revived small farm numbers in a way “no one would have thought possible a few years back.”
Carbonfund.org is proud to be a part of this movement through its CarbonFree® Partner Founding Farmers, which is considered among Washington DC’s greenest restaurants. The concept of farm to table reminds us to consider the relationship between food and climate.
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