THE ARTISANAL SALT OF SAN VICENTE, ILOCOS SUR: A CASE STUDY
Evolution of Food From Farm to Table
1.
2.
3. IN THE BEGINNING…
Pre-historic Era: people were hunter-gatherers
10,000 BC - 19th Century: domestication of crops and livestock,
and numerous developments in farming
For centuries, ALL food was farm to table.
People grew their own food or bought it from nearby farmers.
In the early part of the 20th Century, commercialization lead
people away from that.
Improved transportation and refrigeration made it possible for
food to be transported hundreds or even thousands of
kilometers and still ensured their freshness.
4. BUT TODAY…
Virtually any one can have any food any time and any where
People have become so busy that the fast-food industry emerged
“It’s a fallen world. We eat and we sacrifice in the process.”
-Dan Barbers
5. • Hazda people in Tanzania, one of the few remaining population of hunter-gathers
• Women search for berries and other wild plant food, while men hunt for game.
• Research from WHO shows, they burn as much calories as walking westerners
do.
• Obesity and heart disease are unheard of.
7. Buy fresh, seasonal and local
If you were to tour a farm to table kitchen, you would see
that most of the produce is in its original state
The chef will be able to say where the source was for the
ingredients
Because local food doesn’t have to travel long distances,
it is grown in order to taste better and be healthier rather
than to be resilient to long travel.
Use seasonal products as a marketing strategy- the
flavors are unbeatable too.
9. Focus on whole, minimally
processed foods.
Avoid processed food; instead, incorporate items
that are whole, minimally processed in-house.
Nut butter, Mayonnaise, Spice mixtures, pickles,
ketchup, Sriracha
10. Think produce first
Feature green leafy vegetables and a mix of colorful
fruits and vegetables
It contains fiber, which can mitigate negative blood
sugar response
New Diet: Protein and Veggies OR Carbs and
veggies
Old diet: Protein and Carbs
12. Make whole, intact grains
the new norm
Highlight slow-metabolizing, whole and intact grains
Limit anything white (potato, bread, rice, pasta,
sugar)
Can be creatively in salads, soups, side dishes,
breakfast dishes
14. Go “good fat” not “low fat”
Change the mistaken belief to limit ALL fat
There’s no such thing as a low-fat diet
Choose healthier oils- Use plant oils that contain
unsaturated fats
Your body can process animal fat better than
hydrogenated oil
Olive oil, nuts, nut butters, avocados, and fish
16. Heriloom and Heritage
Heirloom vegetables and heritage meats
When a farmer produces heirloom foods he is
investing in the future by keeping the item from
becoming extinct
17. Innovate replacements for
sugary beverages
Sugary beverages are a prime source of extra
calories
Naturally fermented alcohol
23. Be transparent about
sourcing and preparation
Providing customers with abundant information
about food production methods, sourcing strategies,
calorie and nutrient values, labor practices, animal
welfare, and environmental impacts
Build trust with your consumer by being open about
your practices
Know the story behind every ingredient
On our menu, we specify the farm it originated from
and which products are organic.
27. Lead with menu
messaging around flavor
Don’t just actively market the health attributes
Use salt as a seasoning rather than artificial flavor
enhancers
Healer salt VS killer salt
Stay away from high in sodium chloride salt: use salt
with high mineral content
28. Lead with menu
messaging around flavor
A natural way to enhance flavor
Food science of Salt
Draws out moisture to concentrate flavor
Allows for layering of flavor
Used for brining lean meats to prevent moisture loss
Makes us salivate so we’re able to dissolve the flavor
molecules more
30. Grow everyday options
Expansion of everyday food and menu choices that
embrace current nutrition and environmental
science.
With the current food industry, the secret of a
successful restaurant- offering everyday food
options
Offer something where customers get to customize
their meal
32. Reduce portions:
emphasize calorie quality
over quantity
Change the perception that bigger portions are of
greater value
Focus on flavor, nutrient quality, culinary adventure
and dining experience
Encourage sharing rather than traditional American
sized “Godzilla” meals
34. Celebrate cultural
discovery and diversity
Respect and preserve family traditions and
centuries-old food cultures
Offer a myriad of flavor strategies to support
innovation around healthy, delicious, even craveable
cooking
Find a way to merge cuisines together; balance
between familiar and exciting
35. Celebrate cultural
discovery and diversity
Singaporean cuisine is Nonya
In NY, the best seller in a Filipino restaurant is duck
confit adobo, salmon head sinigang sa miso, lamb
kaldereta
Kinilaw and ceviche during the Acapulco trade
38. Leverage globally inspired,
plant-based strategies
Shift to meat alternatives
It has less negative impact on the environment
rather than raising livestock
40. Design sustainability into
operations and dining spaces
You can advance sustainability in these aspects.
Everyone needs to support sustainability in preparation,
energy consumption, etc.
Commissaries sacrificing quality for microwavable food;
food is cooked by production line workers, not chefs
35-65 kitchen to dining ratio vs 80-20 now
Using old frying oil as lamp oil
41. “Conventional agriculture has never succeeded in
feeding the world, and it’s never produced anything
good to eat. For the future, we need to look toward
alternatives.”
- Dan Barber
42. “We eat every day, and if we do it in a way that doesn’t
recognize value, it’s contributing to the destruction of
our culture and of agriculture. But if it’ done with
focus and care, it can be a wonderful thing. It
changes the quality of your life.”
- Alice Waters