There are several ways to define "farm to table", but generally the term refers to a food sourcing and preparation philosophy that emphasizes using locally and sustainably farmed produce and ingredients, and minimizing the distance between the source of the food and the table it is served on. The goal is to promote a more direct and mutually beneficial relationship between farmers, food producers, and consumers, and to support local communities by keeping food dollars circulating within them. Some "farm to table" principles include: - Directly sourcing produce and ingredients from local farms and producers, or growing them on-site (e.g. farm-to-table restaurants may offer a rotating menu based on what's in season and available) - Minimizing waste and using sustainable practices in food production and preparation (e.g. composting food scraps, using reusable containers) - Supporting and promoting local farmers and food producers, and educating consumers about the importance of locally sourced food - Prioritizing the flavor and quality of the food, and emphasizing natural, seasonal ingredients over processed or packaged products.