Food Entrepreneurship

Right now, the hospitality industry, as its name makes clear, is centered on our care for the customer. A customer based food system-actually a "food economy"-inevitably leads to industrial production, faceless food and underpaid labor. The revolution of local farmers and craft production is a critical reminder of another way to relate to our food and to support our producers. Yet it cannot outmatch market forces without a deliberate reorientation of our food economy to one that supports the entire supply chain. We can-from farmer all the way through to the customer-support each other. To do it, we must know each other. We must see each other's faces, smell the farmer's soil, hear the rancher's struggle, feel our supplier's hands, whether cracked from farm work or smooth from the hand soap at our restaurants. Yaron Milgrom, owner of Local Mission Market will share why and how he does it at Local and with that, share his hopes for the future of eating.