MALAYBALAY CITY, Bukidnon (PIA)–Since starting as a concept and now as a mainstay lexicon of farmers and consumers alike, the farm-to-table movement has made a significant impact on the way farming is done, considering environmental and health benefits as well as a much-needed boost among local businesses.
Sustainable farming in the agriculture sector is a game changer in the way modern farmers produce food and a major step forward in the food system of the country.
“A farm-to-table approach requires putting food on the table that came directly from a specific farm without going through a store, market, or distributor along the way, which can enhance national food security while fostering the growth of a more environmentally and socially responsible food system and supply chain,” according to a published article by the National Nutrition Council.
In its recent training activity, the Agricultural Training Institute-Regional Training Center (ATI-RTC)-10, in close coordination and partnership with GreenMinds Incorporated, recently conducted a training on farm-to-table for the Learning Site for Agriculture (LSA) partners at the Umanika Eco-Cultural Farm in Malaybalay, Bukidnon, on October 25–27, 2023.
LSAs are an ideal venue for fellow farmers, farming enthusiasts, and students since they are successful farm owners who are willing to share their farming innovations and technologies right on their own farms. They are also ATI’s partners in the implementation of training and extension interventions to facilitate knowledge transfer and replication of best farming practices and breakthroughs in farming technologies.
The Agricultural Training Institute-Regional Training Center-10, in close coordination and partnership with GreenMinds Incorporated, conducted a training on farm-to-table for the Learning Site for Agriculture partners at the Umanika Eco-Cultural Farm in Malaybalay, Bukidnon, on October 25–27, 2023. (ATI-10)
With 25 LSA mentees attending the event, the said training tackled bread and pastry, plant-based beverages, organic savory dishes, vegetable soups, and healthy snacks.
In particular, among the food items cooked and prepared are Adlai puto, tableya bars, banana tea bread, mushroom patty sliders, kalabasa soup, and coconut custards. Meat-based dishes were also prepared, such as pan-seared chicken with herb white sauce paired with Adlai rice and roasted vegetables, and roasted pork tenderloin with brown mushrooms paired with creamy sweet mashed potatoes.
“As restaurant owners and operators, our goal has always been to use local ingredients, especially those found on our farm. Although we continuously do research, the training on farm-to-table has further enhanced our understanding of the use of different ingredients found in our garden,” said Yasha S. Mercader of Test Kitchenette, a family-owned café and catering business of Ilaya Farm in Sumilao, Barangay Kisolon, Bukidnon.
She added that this helped them improve their menu as well as determine which ingredients they should prioritize in planting and harvesting. It also aided them in coming up with new and creative ideas on the uses of local ingredients, edible flowers, and herbs.
“My fellow LSA participants were engaging, and, in fact, even through our small talks, I was able to learn from their experiences in running a farm cafe. They were also open about sharing different tips and learnings from their own experiences. Daghan gyud mi natun-an [we really learned a lot] from the experience and are looking forward to more,” said Mercader.
Ilaya Farm supplies the freshest farm produce and ingredients needed by Test Kitchenette for its go-to menus, such as burgers, chilidogs, cheesy fries, loaded fries, roasted native chicken, and nachos.
Chef Khevin Faith Cabactulan of Biga Garden Cafe and Chef Roy Christian Lomarda of Umanika Eco-Cultural Farm (former chef of Shangri-La Makati and SOFITEL) served as the resource persons for the event. Both chefs shared their time, talent, and culinary expertise with the training participants, composed of LSAs, partner IPs, and nearby farming communities.
“As this training ended, dako kaayo akong pasalamat sa mga taong nisalig sa akoa to be one of the experts of this farm-to-table training program. I hope that through this I have contributed a spark to your desires to open or start your own farm-to-table businesses,” said Chef Khevin in his social media post.
The farm-to-table movement of the farmers is integral to achieving food sufficiency in the country since farmers play a vital role in making the country food secure.
“Overall, this farm-to-table training offers numerous benefits for our training participants because it equips them with the knowledge and importance of sourcing ingredients locally,” said Roy Christian Lomarda, Umanika Eco-Cultural Farm in-house chef.
He added that sourcing out locally directly supports farmers’ ability to thrive in their farming ventures. Also, using fresh and seasonal ingredients ensures consumers that what they eat is free from harmful chemicals and 100% pesticide-free.
“Visiting a farm-to-table learning site or farm school is a great way to educate consumers on sustainability, the farming community, and the health benefits of eating fresh food,” Lomarda said. (ATI-10/PIA-10)
The training on farm-to-table for the Learning Site for Agriculture partners showcases food items cooked and prepared, such as pan-seared chicken with herb white sauce paired with Adlai rice and roasted vegetables, and roasted pork tenderloin with brown mushrooms paired with creamy sweet mashed potatoes. (ATI-10)
The training on farm-to-table for the Learning Site for Agriculture partners showcases food items cooked and prepared, such as Adlai puto, tableya bars, banana tea bread, mushroom patty sliders, kalabasa soup, and coconut custards. Meat-based dishes were also prepared, such as pan-seared chicken with herb white sauce paired with Adlai rice and roasted vegetables, and roasted pork tenderloin with brown mushrooms paired with creamy sweet mashed potatoes. (ATI-10)
