Throughout October, OpenTable is celebrating Vegetarian Awareness Month by spotlighting chefs, restaurateurs, trends and innovations in the world of plant-based dining. Follow along here.
In conversations about vegetarian and vegan dining, topics often turn to sourcing. Restaurants need high-quality, delicious ingredients to fill their menus, and more and more chefs prize local products above all else.
“If something hasn’t been processed to be able to make a long journey, and it’s showing up at the restaurant 48 hours after it was in the field or on the farm, it’s going to taste better. Chefs are judged on taste. So all things being equal, generally they would prefer local.”
That’s David Ross, co-founder and CEO of the two-year-old tech startup FarmersWeb. The company connects small- to mid-sized farms with restaurants and other food service entities (schools, corporate kitchens, caterers, retail shops) in their area — helping buyers source better food and farms grow their businesses. We sat down with David to learn the story behind FarmersWeb and how they’re changing the landscape for locavores.