Can a Farm-to-Table restaurant bring about change in the food system?: A case study of Chez Panisse

Abstract

ABSTRACT This research examines the extent to which a Farm-to-Table restaurant prompted social and ecological changes in the food system. Chefs and restaurants are uniquely positioned to both generate consumer interest in certain foods and motivate farmers to grow such products. Despite their central role in Alternative Food Networks (AFNs), the influence of restaurants on farming practices and the re-localization of food sourcing is under-explored. In this research, we used archival document review, interviews, surveys, and social network mapping to understand the mechanisms by which direct market connections between farmers and the Chez Panisse restaurant grew over time and influenced farmers’ growing practices. Founded in Berkeley by Alice Waters in 1971, Chez Panisse is frequently credited with pioneering the Farm-to-Table model and spurring the slow, local, and organic food movements. Our study suggests that Chez Panisse inspired farmers toward more sustainable agriculture practices, but the restaurant was not the only influential actor in the network. We found that local food hub managers and the restaurant’s “foragers” were key intermediaries. Our findings demonstrate that social embeddedness in AFNs is pertinent to fostering sustainable agriculture, the long-term survival of network actors, and network growth. Acronyms: AFN: Alternative Food Network; DTC: Direct-to-consumer; CSA: Community-Supported Agriculture