1. FARM TO TABLE: why we want to eat this way
Casey Miller, R.D.

2. Before the mid 20th century, we
ate this way without thinking
about it or calling it anything

3. One of the many things that happened
during this time was that we moved away
from rural areas and in to the city

4. We slowly became more and more
disconnected from our food

5. ALICE WATERS
“Food tastes naturally delicious when it
has been grown with care, harvested at
the right moment, and brought to us
immediately, direct from the producer.”

6. Freshness enhances taste and
increases nutrient content

7. versus

8. “It wasn’t that the food that I
ate there was so fancy, but
rather that it was so alive.”
Alice Waters

9. Environmental Impact

10. THE MATH
• According to Leopold Center for Sustainable
Agriculture, in a study of 16 common fruits
and vegetables, the average one travelled just
under 1500 miles—many being imported from
other countries.
• The average 18 wheeler gets about 5 miles to
the gallon of gas – so to move produce 1500
miles would take 500 gallons of gas.

11. Small scale farms don’t use as
much energy and resources
Less used in:
• Growing and Harvesting
(tractor fuel, pesticides and
fertilizers, water)
• Processing (powering
buildings and machinery)
• Packaging (plastic)
• Transporting (gas)
• Retail (lights/refrigerators)

12. Economic Impact

13. Investing in LOCAL economy

14. Community Health Improvement
Impact on Acute & Chronic Health

15. New Orleans…catching on to the trend
Hollygrove Market & Farm
supplies to:
• Maurepas Foods (3200 Burgundy)
• Sylvain (625 Chartres)
• Root (200 Julia)
• High Hat (4500 Freret)
• Iris (321 N. Peters)

16. HOLLYGROVE FARM & MARKET
“Hollygrove Market and Farm
exists to increase access of
fresh, local produce to
residents of New Orleans.”
HM&F has developed and operates a
CSA-style cooperative and retail
market. Community Supported
Agriculture (CSA) is a way to buy local,
seasonal food directly from a
farmer. What makes us different is that
we bring the farm to the table by making
fresh produce available to the consumer
without the consumer being required to
buy shares in a farm.

17. Crescent City Farmers’ Market
TUESDAYS (9 AM TO 1 PM)
200 BROADWAY
THURSDAYS (3 PM TO 7 PM)
3700 ORLEANS
SATURDAYS (8 AM TO 12 PM)
700 MAGAZINE

18. GROW DAT YOUTH FARM
“NURTURING A DIVERSE
GROUP OF YOUNG
LEADERS THROUGH THE
MEANINGFUL WORK OF
GROWING FOOD”

19. SUPPORT LOCAL FARMERS
• FEELING OF BELONGING
TO YOUR COMMUNITY
• KNOW WHAT YOU’RE
EATING

20. REFERENCES
• http://growdatyouthfarm.org/
• http://hollygrovemarket.com/
• http://www.crescentcityfarmersmarket.org/
• http://www.entrepreneur.com/article/220357#ixzz2OWA9sR7B
• http://ageconsearch.umn.edu/bitstream/59390/2/eib3.pdf
• THE ART OF SIMPLE COOKING BY ALICE WATERS
• http://www.greenlearningstation.org/foodsystem_environmental_i
mpact.aspx
• http://www.leopold.iastate.edu/
• http://source.southuniversity.edu/farm-to-table-and-the-local-
food-movement-49961.aspx
• www.vmi.edu/
• http://earlygirleatery.com/farm-to-table/