by Chef's Garden | Aug 23, 2019 | Sustainable Agriculture
The phrase “products with purpose” is appearing in more news stories, discussions within companies—including at The Chef’s Garden and the Culinary Vegetable Institute—and conversations with customers. The first half of the phrase—products—is pretty easy to define:...
by Chef's Garden | Aug 13, 2019 | Agricultural Practices
At The Chef’s Garden, we’ve been talking about sustainability in agriculture for a long time—and doing far more than just talking about it, putting our philosophy into daily practice. We’re encouraged to see how this subject is becoming a key part of the conversation...
by Chef's Garden | Jun 18, 2019 | Horticulture
As the “plant-forward” movement gains momentum, putting vegetables front and center heightens the demand for high-quality, earth-grown, farm-fresh ingredients. With fresh vegetables in the starring role, restaurants must satisfy customers’ palates and appetites for...
by Chef's Garden | May 14, 2019 | Food Trends
First, the good news. According to the 2015 Nielsen Global Corporate Sustainability Report, 66% of global consumers are willing to pay more for sustainable brands. These results were gleaned from a reasonably large study—30,000 people from 60 countries around the...
by Chef's Garden | Apr 9, 2019 | Sustainable Agriculture
Which are the most important crops we grow at The Chef’s Garden? The answer might surprise you. Because they aren’t our top sellers. We don’t sell them at all. But they’re more valuable than anything we package into any box destined for any chef at any restaurant. You...
