The farm to table movement is gaining in momentum and popularity.  The philosophy embraces, informs and strengthens a sustainable approach to agriculture and dining.  

The conviction is that you shouldn’t put a lot of time, distance or complexity of preparation between the source of the food and yourself. First and foremost it is based on an enormous amount of common sense. At its core, the concept is simple:  there is great value in eating locally. The movement touts the benefits reaped by those who both produce and consume locally grown produce and animal products.

The benefits of the farm to table movement are significant.

— The Nutritional Factor: Seasonal produce that is grown locally, in general, offers a higher concentration of nutrients and flavor compared to the same fruit or vegetable that must travel for an extended period of time before reaching the consumer.

Ethylene, a gas, used to stimulate the ripening of fruits (tomatoes, bananas, etc.) picked prematurely for shipping purposes, is known to alter the cell structure of the fruit.

Once this gas reaches a specific level of concentration in the fruit, the cells begin to respire — or die. Therefore, maturing on the vine means the fruit ripens naturally, as opposed to an artificially forced ripening process. Consequently, the quicker the food source arrives on one’s dinner plate, the more nutrients it retains.

It is astonishing that the vegetables and fruit on your plate have traveled an average of 1,500 miles to get there. An added benefit is less processed foods, which translates to less chemically altered products entering our bodies.

— The Economic Factor: As energy conservation — it takes a lot of oil and gas to transport food for thousands of miles, keep it refrigerated for long periods of time, and then have it shipped to its final destination. On a positive note, buying locally is a responsible way to support the local economy.

— The Seasonality Factor: Eating locally generally means eating seasonally. The seasonality component encourages both food preparers and consumers to savor fruits and vegetables at their prime.

— The Environmental Factor: If we could choose a food that travels a shorter distance it would tangibly benefit the environment. The longer the distance a food travels the more preservatives, packaging, refrigeration, and fuel it requires and therefore, generates huge amounts of waste and pollution.

So who are the people at the front lines of this increasingly important movement?  Farmers going beyond organic to bring us fresh and seasonal produce without employing the use of harmful pesticides and fertilizers. Artisan cheese, bread, butchers, and pasta makers resurrecting old world methods and trying new techniques of their own. And, most importantly, local chefs who support local farmers, shopkeepers and entrepreneurs.

Our stewardship is simple. Stay connected to your local community. What better way to connect than through food. One way we support the Georgia community is by buying wild caught Georgia shrimp. Our customers, whether at a catered event or in Cantinetta Lutini, rave about our Grilled Georgia Shrimp, Grape and Prosciutto Skewers. And, we never have leftovers.

Other local resources for produce, dairy and meat products include Ripe Thing Market in downtown Greensboro and the Saturday morning Farmers Market in Harmony Crossing. A popular dessert during the summer months is Andrea Wuori’s Rustic Summer Fruit Tart with Homemade Whipped Cream.

We purchase locally grown Georgia peaches, blueberries and trailing raspberries for the tart and whip up a luxurious cream topping using 40 percent heavy cream from Johnston Farms in Newborn. Ditto on the leftovers — NONE!!

This movement is not about feeding the masses, but about being healthy and making choices that are responsible. If you can’t buy food fresh from a local purveyor then buy for terrior, a French word for tasting the earth. Our food shed, the relationship between farmers, neighbors, processors and consumers is at risk. Embrace this movement. Your health depends on it.

— Cindy Shultz is the owner and chef at Cindy Lutini’s Pasta for Life. She holds a B.A. from the University of North Carolina at Chapel Hill and an M.A. from John Carroll University.