DINE PHILIPPINES 2016 MIDLANDS CAVITE October 08, 2016 Ugnayang La Salle DLSU-D, Dasmarinas City, Cavite

1. FARMING YOUR WAY TO THE
RESTAURANT
GERARDO B. JIMENEZ

2. ALICE WATERS and CHEZ PANISSE

6. Farm to Table
• Alice Waters:
Buying locally –
• taking care of the soil –
organic produce /flavor
• celebrating he harvest –
i.e. her Garlic Festival in
Chez Panisse

7. shortening the stages of the production
of food – harvest, storage, processing,
packaging, sales, consumption
Direct relationships between farmers,
chefs/restaurants/food establishments,
diners/families
“Farm – to Table “

8. BENEFITS OF FARM-TO-TABLE:
Terroir and taste – organic produce/
Natural growing methods

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Roots
Nutrients
Microorganisms

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Roots secrete
sugars
That attract the
microorganisms
that can provide
the nutrients the
plant needs, and
fight diseases
Microorganisms
are attracted to
go into the root
zone of plants,
carrying the
solubilized
nutrients in
themselves

11. EXAMPLE : LEGUMES HAVE NODES THAT
HOST BACTERIA THAT FIX NITROGEN FROM
THE ATMOSPHERE

26. • Our uniqueness
• Our treasure is around us.
• Our story is us. Tell your story.
• It’s time our bio-diversity is reflected even
more, in our ingredients, our cuisine
• Reverence, Gratitude for what and who we
are.

27. • Freshness – peak condition – nutrition and
flavor go hand in hand
• Produce lasts longer
• Provenance/traceability
• The stories
BENEFITS OF FARM-TO-TABLE

28. From Margarita Fores’ Grace Park Facebook Page:
“By sourcing our ingredients straight from the farm, it
allows us to serve healthy plates made with grace and less
carbon footprint.Happy and healthy eating to all!”

29. • The potential for customization, themes,
concepts, specialized cuisine

30. • Potential for more diversity of ingredients

31. “ The time for Filipino cuisine is now. “
To preserve our culinary traditions, then
we have to preserve our agricultural
traditions and produce.
To develop modern Filipino cuisine, we
have to re-discover , cultivate, preserve
our indigenous produce.

32. To Growers/Farmers
• A larger portion of the final price of produce
that originated from him
• Better produce/market match
• Immediate feedback leads to less
waste/spoiled or unsold produce
BENEFITS OF FARM-TO-TABLE

33. BENEFITS OF FARM-TO-TABLE:
• Growing several varieties of produce/livestock
is more sustainable – more fertile and resilient
soil and environment.
• Diversity also makes financial sense - “Many
eggs in many baskets”

34. Benefits to Consumers
• Even better tasting food; more choices
• More nutritious food
Benefits to the Community
• Stimulates the Local economy
• Methods are not harmful to the local and
larger environment
BENEFITS OF FARM-TO-TABLE:

35. My
Malipayon Farms
Story

45. Adjusting to a New Market – Restaurants,
Hotels, Caterers and Resorts
• “Do you have it year-round?”
• “I want to help farmers – pero mas mura sa
akin ha. ”
• “We import our produce”.
• “Oh, so you’re still here…”
• Terms
• Quality – no holes, no blemishes;customizing
• “Can you plant ……..?”

54. MICROGREENS/SPROUTS

55. BABY VEGETABLES

56. EDIBLE FLOWERS

57. WILD GREENS

58. NATIVE SPECIALTY FRESH PRODUCE

61. AMY BESA AND ROMY DOROTAN - PURPLE YAM MALATE

62. JJ YULO

63. LUSSO BY MARGARITA FORES

64. (DEEPER) BENEFITS
OF FARM-TO-TABLE – :
For Food Service Establishments/
Chefs/Restaurateurs, etc:
• “Sourcing from local producers is part of the
purity of being a chef”
• Truly provide a gustatory experience of the place
– top restaurants
• Potential diversity of produce means more tools
for the chef’s creativity
• “Each produce has a story” – Robbie Goco

65. To Growers/Farmers
• To have an identity, tell your story, have
an important role
• Truly a collaborator with the
chef/establishment ; “your input is
important to us”, “carte blanche”
(DEEPER) BENEFITS
OF FARM-TO-TABLE

66. Growers/Farmers
• Potential for better value/ better profits
• Knowing the customer intimately means
you can supply more effectively, more
profitably
• A more sustainable enterprise
(DEEPER) BENEFITS
OF FARM-TO-TABLE

67. To Diners, Families, Tourists
• A unique, pleasurable, memorable
experience of the place
• An opportunity to really “tour” or “taste”
the place
(DEEPER) BENEFITS
OF FARM-TO-TABLE

68. To the community
• Inclusive
• Impact on local economy “ culinary tourism”
• Pride for one’s town
• “They have to come here”
• Healthier, less-toxic environment
• Bio-diversity is resilience
(DEEPER) BENEFITS
OF FARM-TO-TABLE

69. HOW DO WE START
• Seek each other/ find those farms, visit those
food establishments
• Enter each other’s world: farm and kitchen
and service area

70. • Farm/grower – bring samples, get
orders, deliver/send/meet-up/outsource
logistics
“add to the basket”
Monitor sales
Referrals
“Sweeper”
“Seasonal chart”

71. • Restaurant:
Give an initial order
Facilitate/discuss deliveries
“Add to the basket”
Refer to others, Pool orders

72. Challenges of direct relationships
between food establishment and
farmer/producer
• Producer:
Logistics -> options TRAFFIC!
“One establishment at a time” - ->
cluster, sweeper, minimums
Synchronized production/
sourcing and marketing/distribution -
Need to know price/value more –
More attention to detail

73. Challenges of direct relationships
between food establishment and
farmer/producer
Food establishment:
• More exposed to fluctuations in
productivity/seasonality/weather
• Delivery/availability

74. • To the consumer:
Will we accept the seasonality of produce?
But what kind of agriculture will we
support? What kind of agriculture is it that we
want to feed us?
Challenges of direct relationships
between food establishment and
farmer/producer

75. CONCLUSION :
• Farm to Table – direct relationships
between farmers and restaurants will
enrich our food choices/ our culinary
offerings and experiences/ our culture
• Will provide an opportunity for farms to
develop and grow/improve the quality of
life of our farmers, and their ability to
farm and continually supply their
customers

76. CONCLUSION:
• Direct relationships will provide food
establishments with excellent and
diverse fresh ingredients
• Stressing organic/environment friendly
farming practices will improve the taste
of produce, and help preserve the
environment, and the soil’s capability to
raise good produce

77. References:
• The Chez Panisse Menu CookBook – Alice Waters
• 40 Years of Chez Panisse – The Power of Gathering – Alice Waters
and Friends
• Carrots Love Tomatoes – Secrets of Companion Planting for
Successful Gardening – Louise Riotte 1975
• The Third Plate – Field Notes on the Future of Food
• Green Planet – How Plants Keep the Earth Alive – Stanley A. Rice
• The Soil and Health – A Study of Organic Agriculture – Sir Albert
Howard
• Permaculture – A Designer’s Manual – Bill Mollison
• The Soil will Save us – How Scientists, Farmers and Foodies are
Healing the Soil to Save the Planet - Kristin Ohlson
• CNN.com – culinary journeys

83. Farm to Table
Relationships, not just transactions
Community, more than convenience
Connection, instead of isolation
Flavor, more than quantity

84. The destiny of nations
depends on the manner
in which they feed themselves .
- Jean-Antheline Brillat-Savarin

85. MARAMING SALAMAT!!!