The goal of Project Green Leaf’s Farm-to-Restaurant program is to make more local farm products available at area restaurants. This not only provides consumers another way to support local agriculture, but also provides farmers with a valuable direct marketing outlet. Restaurants that use local farm products have a competitive edge as more consumers seek out restaurants that are committed to serving quality, flavorful, food, while supporting local agriculture.
North Carolina is rich in agriculture, supporting a number of small, medium and large-scale farmers. Locally produced food items include: vegetables, fruits, honey, poultry, pork, beef and dairy cattle, goats, sheep, ostrich and fish. A number of small-scale producers focus on artisan cheeses, baked goods, and heirloom varieties of produce.
Project Green Leaf works with farmers and restaurant staff to identify and overcome obstacles. We help to make it easier for restaurants and farmers to receive and sell farm products.