Bush to Table

  Connecting small farmers to new markets is a universal goal. In Fiji and Australia that is being accomplished due to the efforts of twin sisters, Lisa and Zoe Paisley who have  co-founded Aggie Global. They moved to Fiji  to  start a business and address poverty in rural communities. Farmers struggled with selling their produce while the tourism sector imported 70% of their food so Aggie Global was built to connect either end of the food supply chain in a more transparent and equitable way. Zoe and Lisa came back to Sydney when the pandemic hit and launched an Australian arm to support indigenous farmers by focusing on \'Bushfoods\'.    It\'s another great journey of connecting farms and consumers that can be translated to local and global regeneration. Aggie Global\'s crowdfunding and subscription program will help make positive social change every month. Their campaign helps  support Fijian farmers and build healthy communities by providing boxes of locally grown, fruit and vegetables to families in need every month. Check out their campaign on Start Some Goods website today!   https://startsomegood.com/support-local-to-build-healthy-communities-aggie-global/ https://www.aggieglobal.com/

Om Podcasten

Farm to Table means different things to different people but many would agree that restaurants and their chefs have led the way on our Farm to Table journey. Chefs might say that they have been led by their own customers who have shown a preference for food with a story all the way back to the farm: the farmer, unique varieties or breeds, production practices and overall sustainability. In this episode of Farm To Table Talk we are joined at the table by Greg Drescher, the Vice President of Strategic Initiatives and Industry Leadership with the Culinary Institute of America (CIA) to explore what Farm To Table means in the Culinary world and the trends that change menus.