When we choose to cook with local and seasonal products, we connect with the place where we are and the nature around it. The concept of “Farm to Table” brings the ingredient closer to the consumer, thus bringing a myriad of benefits for everyone involved, from the farmer to the consumer and even to the entire environment.

The philosophy behind the concept is simple, and its core is the value that the local product brings to us.

Eating local products means eating products that are in season, so we enjoy vegetables and fruits at their best, when they are ripe and rich in nutrients. Vegetables and fruits that reach our plates from long distances are often harvested unripe, before the full development of nutrients. No need for long transport or storage time, no need to add harmful preservatives.

It also significantly reduces the amount of fuel and resources used to transport and distribute products, thus reducing the negative impact on the planet.

Buying local produce and supporting farmers, we get to know them and get to know the ways in which the vegetables or fruits that reach our kitchen are grown. By tying this relationship together we gain more respect for the work behind each pea. By connecting with the earth and the people who work it daily, the circle of this philosophy is completed.

By learning from the ancient principles by which our ancestors’ communities were nourished and adapted to modern times, we are shown a sustainable perspective on the future.