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CONTACT: Jessica Zachar
Linda Roth Associates, Inc
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jessica@lindarothpr.com
Local Restaurant Industry Members Connect Regional Farms to Restaurants
Initiatives provide consumers with fresh, local products
ELKRIDGE, MD [May 18, 2010] – Even before First Lady Michelle Obama began blanketing the nation with healthy eating messages, local restaurants, farms, and foodservice providers have been making strides toward providing consumers with healthy, local foods for years.
By linking local farms with local restaurants, Saval Foodservice and Grayson Natural Foods and various restaurants working in the Farm to Table DC initiative work toward providing customers with the freshest, most natural foods available, striving to source local livestock in the greater DC region.
Mie N Yu General Manager, Oren Molovinsky, has been organizing Farm to Table initiatives since late 2008, noting that their top selling dishes are locally sourced farm products. “We have some of the best farmers right in our backyard, and are now able to retain a significant portion of the livestock here in the DC area.,” said Molovinsky. “This benefits local farms, local processors, local transportation companies, and keeps all the tax money in our region.”
Molovinsky, representing the Farm to Table DC initiative, recently reached out to Saval Foodservice to make distribution more efficient. “The fact that Saval Foodservice can combine local, sustainable agricultural foods along with our broad array of conventional products provides our restaurant customers with affordable local alternatives and also allows us to do something meaningful for the environment’s carbon footprint, and maintaining revenue in the region” said Paul Saval, President, Saval Foodservice.
Saval sources product from Grayson Natural Foods, which boasts cattle that have never been given hormones, antibiotics, and are pasture raised and fed making their meat healthier with lower cholesterol, saturated fats, and calories per serving than grain-fed beef. Most of the meats are three times fresher than inferior factory farmed meats, and all meats are dry-aged, meaning that the product from field to plate takes only 3 weeks, including the dry-age process.
The Farm to Table DC initiative allows restaurants, farmers, and consumers alike to support the agriculture of the DC, Virginia, and Maryland regions while providing top quality and natural products for consumers within the DC community.
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