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locally grown
PHOTO COURTESY OF TWAIN’S BREWPUB & BILLIARDS
The Chicken & Rhubarb Waffle entree with sweet tea brined grilled chicken, maple syrup, bacon jam
and seasonal vegetables is a patron favorite at Twain’s Brewpub & Billiards in Decatur, GA.
or eight hours, or that it‘s from a bordering
state,” says Alpers.
One fan of Royal’s local program is chef
Chris Hall, co-owner of three Georgia eateries:
Common Quarter, Local Three and Muss &
Turner. “It has really helped put the farmers in
touch with the restaurants in a streamlined way.
I have a consistent supply of local corn this year.
Instead of one type of tomato, I choose from
varieties like Cherokee Purple and Cherokee
Rose,” he says.
Over time, one farm’s crop can become
a local benchmark. “There are certain farms
that are a brand. Pearson peaches is one of
those where you want to put the name on the
menu,” says Hall.
FOOD SAFETY FOCUS
It’s not hard to deliver “local” produce once
you know what it is. “How do you define ‘local?’
Is it within 10 miles or 100 miles or within the
state? It’s up to the customer,” contends Lloyd
Ligier, vice president for business development
of Monterey, CA-based Pro*Act, which has
grown to 38 member distributors.
“We help farmers get certified to supply our
distributors. We offer farmers grants for infrastructure
improvements, marketing, buying
machinery, further education, to go organic or
to build an effective website to help tell their
story,” says Kathleen Weaver, Pro*Act’s supply
chain sustainability manager. She works with
farms to implement GFT.
“These are long-term relationships. Local
family farms don’t necessarily have the volume
“It’s always cool to me
when we go out to eat,
and the server says that
so-and-so farms grew the
tomatoes, and I know it’s
one of ours.”
— Marcus Agresta, Piazza Produce
to immediately supply distributors. We help
them gradually build their capacity,” says
Weaver.
Marcus Agresta, marketing director of Indianapolis-based
Piazza Produce, says he knows
customers are using the marketing materials
about the farms that arrive with his locally
sourced produce.
“It’s always cool to me when we go out to
eat, and the server says that so-and-so farms
grew the tomatoes, and I know it’s one of
ours,” says Agresta.
Decatur, GA-based Twain’s Brewpub &
Billiards was one of the first restaurants to
sign up for GFT.
“I don’t have time to shop for vegetables.
I tell them: ‘If it’s local, then send it to me.’
That way I don’t have to think about it,” says
Savannah Haseler, executive chef at the restaurant
and at the newly-opened Comet Pub and
Lanes in Atlanta
“GTF gives me the right produce I can use
102/ AUGUST 2016 / PRODUCE BUSINESS