The farm-to-table concept, although not entirely novel, has found fertile ground in Goa's vibrant food scene. Restaurants across the region are embracing this ethos, prioritizing locally sourced ingredients over imported ones. From vibrant markets to quaint family-owned farms, chefs are forging direct relationships with growers, ensuring a direct line from soil to plate. This not only guarantees freshness but also supports the local economy and promotes environmental sustainability by reducing carbon footprint associated with transportation.
This story is from the January 2024 edition of Incredible Goa Food & Hospitality.
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This story is from the January 2024 edition of Incredible Goa Food & Hospitality.
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