| Chefs and local farmers are merging for eco-profit. | | | | farms are eco-friendly in a number of ways - |
| This is because agritourism is the fastest growing | | | | whether actually certified organic or not), the |
| segment of all of the tourism segments. Along with | | | | restaurant patrons know their purchases are also |
| that, the already established culinary tourism | | | | supporting the environment. |
| destinations and cooking vacations are also on the | | | | Micro eco-farms can find very good high-paying |
| rise. | | | | markets for their crops via chefs, according to the |
| When the two rising trends blend (such as when a | | | | title, "Micro Eco-Farming: Prospering from Backyard to |
| farm gives agritourism tours of its heirloom produce | | | | Small Acreage in Partnership with the Earth." In some |
| while hosting chefs who give cooking demonstrations | | | | cases, farmers are growing exclusive crops |
| on the farm), the allure to customers is huge. | | | | requested by local chefs, which allows the chefs to |
| Progressive and successful chefs are well aware of | | | | offer one-of-a-kind cuisine to their patrons. |
| the eat-local food trend. By partnering with local | | | | The trend is so attractive, that the best chef and |
| farms, they can display actual local farm names on | | | | cooking schools now take field trips to local organic |
| their menus and specials, showing customers their | | | | farms, chefs are learning to become micro |
| ingredients are fresh-picked from local farms and | | | | eco-farmers setting up on-farm schools, and |
| their purchases are supporting the local economy. | | | | cooperative extension services are helping farmers |
| The above chefs are also well aware of how all | | | | and chefs understand how the other thinks, and |
| businesses are greening themselves. When | | | | connecting them for mutual business benefit. |
| restaurants support local eco-farms (and most small | | | | More information. |