environmental cost


Farm restaurant: beautiful wrapper and harsh reality.

Is it easy for a restaurant to work with its own farm? Sergey Mironov shared his thoughts on this with subscribers.

"Let's say a restaurant sells Rib-eye perfectly. But what size should your own farm be in order to grow enough Black Angus steers? And where should the farm put the rest of the meat? Or the restaurant needs tomatoes. The farm is planting, but will they taste better than Azerbaijani or Uzbek?

The farm product is always exclusive, but the price is much higher. It is clear that environmentally friendly should not be cheap, but is the euphoria from farm products exaggerated?

Suppose a restaurant does not have its own farm, and it addresses the farmer from the outside. A farmer is primarily a businessman. And its main goal is to earn money, not to take care of the health of customers. And the restaurateur will not be able to come to the farmer to select products. And if a large agricultural holding controls how much fertilizer with nitrates to pour into cucumbers, then the farmer is his own boss

It's the same with chicken: in large-scale production, it will stop being fed antibiotics for a certain time before slaughter (there are regulations there), but will the farmer do it? Decent will become, but "cunning" will not. That's just how to distinguish them?

And it is simply unprofitable for a farmer to work only for the needs of a restaurant: after all, if a restaurant needs a kilogram of cheese a week, the farmer will say: "I can't carry that much! One road will cost me more." Or here is a concrete example: we at Meat & Fish recently decided to sell a goat loin. We bought it from farmers, held tastings. But they refused to supply it to us. Farmers can't cut out only a loin for us - where do they put the rest of the carcass? And the whole carcass is no longer needed by the restaurant.

Therefore, farmers today do not need subsidies from the state, but assistance of a different kind. In order to debug the supply of farm products to restaurants, we need special hubs, organizations that would host the products of several farms at once, help divide it into parts and distribute it to restaurants, solving logistics problems. Otherwise, we will wonder why there are still so many problems in such a simple chain of "farm products - restaurant" today," the restaurateur wrote on his social networks.
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