Interview: Making Farm-to-Table A Truly Sustainable Movement

Renowned chef Dan Barber is synonymous with the farm-to-table movement. His two New York restaurants feature organic ingredients grown or raised on nearby farms, including the one that surrounds his Hudson Valley restaurant. So it’s striking that in his new book, The Third Plate, Barber maintains that the movement he has been championing hasn’t gone far enough. In an interview with Yale Environment 360, Barber says if the farm-to-table movement is to truly support sustainability, end the rise of monocultures, and produce delicious food, it’s the table that must support the farm, not the other way around. And that, he says, calls for a new way of cooking and eating.

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