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Written By

Jackie Murphy MillerNC AgVentures Grant Program Coordinator (919) 628-0163 jackie_miller@ncsu.eduANR/CRD - NC State University

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Fork to Farmer

Fork to Farmer Initiative

The local food movement is transforming the agriculture and food services sector. This is particularly true in North Carolina where both the number of farms selling directly to consumers and the value of those agricultural products sold have increased (Census of Agriculture, 2012). Farm to table restaurants play a significant role in this transformation. The model of using locally sourced produce, protein, and dairy is trending in the high-end restaurant sector resulting in numerous high-profile chefs receiving notable awards and showing significant business success.

A goal of the Fork to Farmer Initiative is to generate greater public awareness of the chef-farmer collaborations and the inputs that each of them brings to the table in order to increase visits to local farms and diversify farm income by leveraging the high visibility of famous chefs with a record of supporting local small farms.

This initiative is led by a team of NC State Cooperative Extension economic development, local food, and tourism specialists. Fork to Farmer (1) makes short videos about well-known farm to table chefs and the small family farmers that supply their restaurants; and (2) develops and delivers agritourism training for these farmers to prepare them for farm visits by restaurant clientele and others.

Review some of the videos here.

NC State University and N.C. A&T State University work in tandem, along with federal, state and local governments, to form a strategic partnership called N.C. Cooperative Extension, which staffs local offices in all 100 counties and with the Eastern Band of Cherokee Indians.

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Fork to Farmer

Campus Box 7602
NC State University
Raleigh, NC 27695-7602

(919) 515-2813 forktofarmer.ces.ncsu.edu

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