Farm-to-table restaurants are having a moment, and many foodies are here for it. Experts explain why these establishments are good for both customers and the local Stoneham economy. Learn more at https://www.post1917.com/
It's no secret that food prices are skyrocketing, and that it's hitting both restaurants and diners right in the wallet.
Restaurant closures and bankruptcies have been higher than normal ever since the pandemic, with no signs of letting up.
And yet, in places like Massachusetts, farm-to-table restaurants are gaining ground. These eateries, which incorporate seasonal ingredients from local farms, continue to draw customers while establishments that focus on price point alone struggle. Jason Carron, owner of local farm-to-table restaurant Post 1917, explains why.
Prices at chain restaurants rose roughly 31 percent between 2020 and 2025, according to the National Restaurant Association. Spiking energy and labor costs, combined with increased food prices, drove average meal costs roughly 10 percent above inflation rates for the same period. And prices are expected to rise another 3 percent or so in 2026.
Those who continue to eat away from home are forced to choose: do they want to eat cheap food or do they want to eat quality food? Generations who have seen the effects of the former are increasingly opting for the latter. And as many middle-of-the-road restaurants raise prices closer to levels found on higher-end menus, they are getting pushed out of the market, according to the industry experts at TouchBistro.
Spending money locally to keep the economy strong has become increasingly important to consumers as of late. And the food industry is no exception. In our mixed economy, those who can spend money eating out increasingly choose restaurants that support their neighbors and cut their carbon footprint. And this is an area where farm-to-table establishments shine.
Sourcing ingredients from local farms brings them to customers at their peak of flavor, freshness, and health benefit, Carron explains. It also creates a rotation of seasonal offerings, bringing clients in regularly to see what's new or enjoy favorite dishes before they leave the menu. Buying locally also reduces energy and transportation costs, sometimes making ingredients more economical.
"Farm-to-Table" is not a designation awarded by the USDA or the FDA, so it's hard to define. Rather, it's a way for restaurateurs to describe their ingredient sourcing philosophy. Given that the average cost is 12 percent higher than other restaurants, you need to determine whether the increased price is worth it to you. You'll need to accept these realities:
Ask questions - Restaurants that are proud of their local sourcing should be happy to tell you where their tomatoes originated.
Define local - within the county? The region? The state? Determine what meets your criteria and your carbon footprint.
Understand and accept seasonality - Local sourcing means some things may leave the menu - or never appear on it at all.
Judge by the flavor - If it tastes like it arrived frozen, it probably did.
As restaurant prices climb higher, it's important to reward responsible eateries for their commitment to the community and to customer health. It's time to vote with your wallet. Click on the link in the description to learn more! Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com