Myths and Misconceptions of the Restaurant Industry of the Maritimes and Newfoundland and Labrador
During the past several years, the farm-to-table movement has risen in popularity in Canada as more people and businesses now see the benefits of using locally sourced ingredients. Nonetheless, despite its widespread acceptance, there are still several myths about the farm-to-table movement that need to be clarified.
This is especially true in Atlantic Canada. The farm-to-table movement undoubtedly has the potential to transform the food system in Atlantic Canada, especially in Newfoundland. With a long history of agriculture and many nearby farms, purchasing products directly from these farms helps support local farming, advance food sovereignty, and strengthen the local economy. There are a few myths that need to be dispelled, though.
The idea that farm-to-table food is usually more expensive than conventional alternatives is a frequent fallacy. There are some farm-to-table restaurants that do, in fact, charge more for their food, but this isn't always the case. In fact, because they are not required to cover the same transportation and storage expenses as larger farms, many small-scale local farms in Atlantic Canada and Newfoundland have competitive rates for their products. Other restaurants have developed their own farms, further reducing transportation costs while providing a steady supply of nourishing fruits and vegetables to use in dishes for consumers. This is exactly what the Bonavista Social Club, a farm-to-table restaurant located in Bonavista, Newfoundland and Labrador, has done. Shane Hayes and his wife, Katie, built a garden next to their restaurant to cultivate fresh tomatoes, zucchini, and kale – among other vegetables – to use on the pizzas that constitute the core of their restaurant’s offerings. Consumers may help build a more fair and sustainable food system, while also saving money and supporting local businesses – such as the Bonavista Social Club –by supporting such restaurants and nearby farms.
Another myth is that all farm-to-table food is inherently organic and environmentally friendly. Although many of the area's small-scale farmers practice sustainable and organic farming, not all of them do. To make sure they are choosing wisely, consumers should conduct research and inquire about the farming methods employed by the farms they purchase from.
Finally, it is critical to understand that the farm-to-table movement does not offer a solution to every issue plaguing Atlantic Canada and Newfoundland's food system. While using foods that are grown nearby can support regional agriculture and cut down on transportation-related carbon emissions, it's crucial to take into account the food's whole lifecycle, from production to disposal. However, not all nearby farms may be able to supply larger eateries or supermarkets, which would necessitate sourcing from larger farms located further away.
The farm-to-table movement has the potential to be an effective vehicle for advancing an Atlantic Canadian and Newfoundland food system that is more egalitarian and sustainable. So, it is crucial to dispel the myths surrounding it and have careful, nuanced conversations about the advantages and constraints of this strategy. By doing this, we can contribute to the development of a robust and resilient food system in the area.