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Top 100: Menu Trends – Farm-to-table and locally grown produce

Farm-to-table and locally grown produce is number five on our list of the 2014 Top 100 Fast Casual Movers and Shakers: Menu Trends.

December 25, 2014

Farm-to-table and locally grown produce is number five on our list of the 2014 Top 100 Fast Casual Movers and Shakers: Menu Trends.  

If the old saying "you are what you eat" continues to ring true, today's consumers definitely are homegrown. The farm to- table, locally grown concept is bigger than ever. Funky Chicken, a new fast casual concept out of Houston, is showcasing its focus on using only local, farm-to table ingredients. The restaurant's chefs use only chickens that are fed organically and cared for humanely. The burger industry also is going local. The owners of b. good, a Boston-based burger company, are holding on to their commitment to locally grown even as the concept plans its 35-unit expansion over the next five years. Credit Chipotle Mexican Grill for helping pioneer the trend. In 2012 the chain's goal was to serve 10 million pounds of locally grown produce. It increased the goal for 2013 by 50 percent, to 15 million pounds.