Products with Purpose: Our Farm’s Philosophies

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:...

Sustainable Farming Versus Regenerative Farming

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...

Putting Quality Plants Forward

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...

Current Food Trends: A Look at Greenwashing Food

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...

Benefits of Cover Crops: Giving Back to the Land

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...