Local restaurants respond to growing demand for fresh food
Since the early 2000s, a host of new health-conscious establishments have transformed the restaurant scene nationwide. While some of these establishments focus on serving exclusively organic or vegan fare, others have a mandate to deliver local and farm-to-table products. In the beginning, most of these restaurants were on the pricier side, but increasingly, even fast-food or quick-service restaurants are focusing on local and farm-to-table products. But this raises a question: In New York City, what exactly does local or farm-to-table mean? 6sqft investigated to find out how these concepts are being defined and what types of local products are most likely to end up on plates and bowls in our city’s restaurants.
NY farms produce much of NYC’s food
New York may be better known for its urban than rural areas but, in fact, New York State is home to over 35,000 farms that cover over seven million acres. The state’s top crops are milk, corn (for feed), hay, cattle, apples, floriculture, cabbage, sweet corn, potatoes, and tomatoes. While there are some things one just can’t grow or raise in New York State (for example, lemons, pineapples, and avocados), when one drills down into the data, it soon becomes apparent that the state is an agriculturally rich region with a lot to offer.
According to the United States Department of Agriculture, as of January 2018, there were over 625,000 milk cows in New York State (to put that into perspective, there are only about 100,000 people living in the state capital of Albany).
In 2017, New York State produced 760,000 gallons of maple syrup, 8,000,000 pounds of tart cherries, and 3,178,000 tons of alfalfa.
New York State is home to over 5000 acres of pumpkins and 14,000 acres of potatoes.