Farm to Fork 

The farm to fork movement (also known as farm to table) got its unofficial start in the 1960s during the countercultural revolution, when hippies began growing their own food locally and organically. Renowned chefs like Alice Waters, whose influential restaurant Chez Panisse opened in 1971, embraced the concept of local, sustainable agriculture, helping to push the movement into the mainstream. Today, it’s not uncommon to find restaurants in South Dakota and across the country marketing farm to fork dining, as processed foods fall out of favor and Americans adopt healthier lifestyles. 

Put simply, farm to fork is a food system in which food production, processing, distribution, and consumption are integrated to enhance the environmental, economic, social and nutritional health of a particular place. 

It consists of four principles: food security, proximity, self-reliance, and sustainability. The basic idea is that communities should have easy access to locally grown food, eliminating the need for outside suppliers. With farmers markets gaining in popularity and because consumers are more conscious than ever about the effects of food on their health, the farm to fork movement has seen explosive growth—especially over the past eight months, as the food chain has come under increasing scrutiny.  

Food Supply Chain Disruptions 

COVID-19’s impacts have been wide-ranging, and the food supply chain is no exception. We witnessed this early on when plant shutdowns across the country led to meat shortages. When restaurants began closing their doors nationwide or switching to takeout service only, the opposite problem occurred: there was too much food and not enough space in which to store it. 

Consumers contributed to these supply chain disruptions through panic buying and hoarding, leading to empty shelves. While stores are better stocked these days, the problem persists because of labor shortages in the agricultural industry and shifting demand associated with on-again, off-again lockdowns and restaurant/school closures. Factor in smaller spending due to loss of income—a trend that affects nutritious foods such as fruits and vegetables more than most others, the very heart of the farm to fork movement—and it’s evident that supply chains will continue struggling to keep up with demand. 

Keeping the supply chain alive 

While many organizations struggled to keep meat and produce on shelves at the beginning of the COVID-19 pandemic, Monument Health wasn’t one of them. Using local food sources ensured patients and their families always had food available, so they could focus on their health. 

Natural and Organic 

With more of an emphasis on locally grown and sourced produce and meat, natural and organic foods are surging in popularity. Though they’re often lumped together, there are some key differences between the two. 

“Natural” foods are perceived to be pure and healthy, but the United States Department of Agriculture (USDA) doesn’t regulate use of the word on product labels for crops. Natural foods might actually contain pesticides, as well as genetically engineered and highly processed ingredients. Organic foods, by contrast, are heavily regulated by both agencies. Foods that are labeled organic contain no toxic pesticides, chemicals, synthetic growth hormones, antibiotics, genetically modified organisms (GMO), artificial additives or preservatives. While organic foods are always natural and pesticide-free, consumers don’t always have to buy organic. Theresa Ferdinand, Manager of Employee Health & Wellbeing at Monument Health, says consumers should focus on meat, milk, and eggs above all else. “Those are where you’d want to spend your money,” she says.  

For additional information, consult the “Dirty Dozen” (foods most likely to be contaminated by pesticides) and “Clean 15” (non-organic items that are generally safe to purchase) lists. 

Michelle and Rick Grosek of Bear Butte Gardens near Sturgis say three things contribute to eating healthy: organic, local and fresh. Any one is going to lead to better nutrition, and all three together will build your health, your community and your food knowledge. We enjoy being THAT neighbor (producer) and coordinating with other producers to help build a healthy food community. 

Product Traceability 

Monument Health Executive Chef Scott Brinker says it’s important to know the story of your food. A lot of produce sold in western South Dakota is sourced from Florida or Mexico; it’s impossible to know the growing conditions without that traceable story. For this reason, he sources his beef and produce from local farms that allow him to investigate where his food is coming from and inspect the growing conditions firsthand. He is able to see the whole story of his food and pay attention to his carbon footprint in the process—everything from the grass the cows are eating to the soil and nutrients feeding that grass.  

The Rise of Meal Kits 

With COVID-19 forcing many restaurants to close and the cramped aisles of grocery stores leaving many shoppers jittery, consumers turned to meal kits as a convenient, socially distanced alternative. Meal kits take the guesswork out of cooking, providing ingredients and step-bystep instructions even the most novice of cooks can master. Best of all, they’re delivered right to the consumer’s doorstep. They’re the perfect model for sheltering-in-place and avoiding potential exposure to coronavirus. 

Nutrition Confusion 

Most of us at least make a halfhearted attempt to eat healthy, balanced meals, but nutrition is an area where there is ever-changing (and often conflicting) information. Knowing what to eat can be confusing!  Yet, it’s crucial we get it right. Theresa says, “Nutrition is key in overall health and wellness—not only in preventing and treating chronic conditions, but being able to be at your peak and perform all day long.” While exercise is important, Theresa adds, “You can’t out-exercise a bad diet.”