With globalization putting pressure on American agriculture, it’s time to rethink the chef-farmer connection. Do America’s chefs want to get all their apples from China in the future, or would they prefer the option of buying locally in season? Could America’s farmers benefit from more direct communication with chefs?

To preserve America’s diverse farm economy, chefs in every type of venue need to get involved now. Building relationships with farmers isn’t just for superstar chefs in white-tablecloth restaurants; every foodservice operation has the potential to benefit from a vigorous local agriculture—and a lot to lose when America’s farms fail.

On the following pages, you’ll find first-person accounts from foodservice professionals on how they have strengthened the farm-restaurant connection. You’ll find ideas for turning fresh local produce into menu bestsellers. You’ll even find some thoughts on how to shape a wine list to appeal to today’s young adults, because a healthy wine culture is good for American agriculture.

Take a look to see how you can support local farms and enhance your business at the same time.