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Comment Archives: stories: Food + Drink: Food + Drink Features: Last 7 Days

Re: “How Can Farm-to-Table Restaurants Survive?

If you price so there is no margin for error, you're awaiting the one disaster that takes you out. If you are producing good honest faire, are willing to stand behind it, charge for it. If folks aren't willing to pay then let them go to mcdonalds while you serve those that appreciate good food not just cheap food. When you price properly you give your patrons the opportunity to come back tomorrow. Being one step from gone means tomorrow I may have to find another place to eat, not a choice your loyal customers want to make. Cheaper is better is not the answer for consumers unless they agree that that is the way they want their paycheck viewed.

Posted by Bill Magnus on 04/27/2016 at 12:39 PM

Re: “How Can Farm-to-Table Restaurants Survive?

>"My salary is not that much more than the highest-paid person here," the chef reveals.

Controversial opinion: IMHO, that's as it should be. An owner shouldn't get much more than the people working for them (though they should get a little more!) since your staff are as invaluable to your restaurantas you are, quite frankly.

More broadly, I wonder if small farms couldn't create more co-ops with each other--basically, outsource their supply chain so they can focus on farming instead of selling their produce.

Posted by Katherine Isham on 04/25/2016 at 11:47 PM

Re: “Salvation Farms' Programs Turn Surplus Into Plenty

I am glad to see Seven Days covering such an important topic. I would like to clarify a few points about Farm to Plate. Farm to Plate is not an organization; it is Vermont’s food system plan being implemented by over 350 organizations statewide to increase economic development & jobs in the farm & food sector and improve access to healthy local food for all Vermonters. The plan includes strategies on expanding gleaning practices, and the Farm to Plate Network considers gleaning and surplus management to be a very important way to increase Vermonter’s access to local produce. Salvation Farms is leading the state with this work, along with organizations such as the Vermont Foodbank. They are both active members of the Farm to Plate Network. The Network has been working to support a wide variety of food rescue efforts to help reach Vermont’s Act 148 goals, which mandates food rescue and other efforts to reduce food waste. There is still a long way to go. It will take the effort of all Vermonters to help ensure food is not wasted and no one goes hungry. Fortunately, our local food system can play a big role in getting us there. --Erica Campbell, VT Farm to Plate Network Director

1 like, 0 dislikes
Posted by Erica Campbell on 04/22/2016 at 3:18 PM

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