South Carolina Farm-to-Table Restaurants

From Upstate Farms to Lowcountry Waters, South Carolina Food Begins Close to Home.

South Carolina is not one food region.

It is Blue Ridge foothills and Lowcountry marshes. Peach orchards, cattle pastures, collard fields, peanut farms, oyster beds, shrimp boats, rice country, roadside markets and small family farms working across the Palmetto State.

Its food changes as the landscape changes.

The ingredients, traditions and agricultural relationships found around Greenville are not the same as those found in Charleston. The food culture of Columbia and the Midlands differs from the farming communities of the Pee Dee. Bluffton, Beaufort and Hilton Head Island are shaped by tidal waters, seafood and Lowcountry foodways that cannot be separated from the land and marshes around them.

That diversity has created one of the South’s richest and most recognizable regional food cultures.

But recognition alone is not enough.

At Cucina di Madre Terra, we believe farm-to-table should describe an actual relationship between a restaurant and the people who grow, raise, catch, harvest and make its food. It should mean more than a few fashionable words placed on a menu.

This guide highlights South Carolina restaurants demonstrating a meaningful commitment to seasonal cooking, regional sourcing and the farmers, fishermen, ranchers, millers, bakers, cheesemakers, growers and food artisans behind the meal.

Some restaurants purchase directly from nearby farms. Others work with regional suppliers connecting independent producers with local kitchens. Some build menus around South Carolina seafood, heirloom grains, pasture-raised meats or seasonal produce. Many participate in a wider network of farmers markets, community food organizations and regional agricultural businesses.

Together, they help create a stronger food economy in which restaurants succeed because local producers have dependable places to sell what they grow, raise, harvest and make.

Whether you are dining in Charleston, Greenville, Columbia, Spartanburg, Rock Hill, Myrtle Beach, Florence, Beaufort, Bluffton, Hilton Head Island or a smaller South Carolina community, this guide is designed to help you discover restaurants where the story begins well before the plate reaches the table.

South Carolina’s Regional Food Story

South Carolina may be relatively compact on a map, but its food landscape changes dramatically from the mountains to the sea.

A restaurant in Travelers Rest may work with Upstate vegetable farms, livestock producers, orchards and cheesemakers. A Charleston kitchen may build a menu around local shrimp, oysters, blue crab, heritage grains and vegetables grown on the coastal plain. A restaurant in Columbia may source from farms throughout the Midlands, while a Pee Dee restaurant may sit within one of the state’s most productive agricultural regions.

To understand South Carolina farm-to-table dining, you first have to understand the places that produce South Carolina food.

The Upstate

The South Carolina Upstate stretches from the Blue Ridge foothills through Greenville, Spartanburg, Anderson, Pickens, Oconee, Cherokee and surrounding counties.

This is a region of small farms, cattle operations, orchards, dairies, vegetable growers, mushroom producers, apiaries, vineyards and independent food makers.

Greenville’s growing restaurant culture has helped create greater demand for local ingredients, but the real story extends well beyond the city. Travelers Rest, Greer, Simpsonville, Anderson, Spartanburg and smaller Upstate communities are increasingly connected through farmers markets, producer networks and restaurants committed to regional food.

The strongest Upstate farm-to-table restaurants do not simply borrow the language of local sourcing. They help diners see the farms and producers that make their menus possible.

Greenville and Travelers Rest

Greenville and Travelers Rest have become two of South Carolina’s most visible destinations for chef-driven, seasonally focused dining.

The area benefits from access to Upstate vegetable farms, pasture-raised meat, local eggs, artisan breads, regional cheese, mushrooms, honey and products from nearby mountain communities.

Restaurants in this region can build meaningful relationships with producers located only a short drive from their kitchens. When those relationships are made visible, diners gain a clearer understanding of the food economy surrounding Greenville County.

The Midlands

The Midlands sit at the geographic and agricultural center of South Carolina.

Columbia, Lexington, Camden, Newberry, Orangeburg, Sumter and surrounding communities are connected to farms producing vegetables, peaches, grains, livestock, poultry, dairy products, pecans and specialty crops.

The region also serves as a meeting point between the Upstate, the Pee Dee and the Lowcountry, giving Midlands restaurants access to an unusually broad range of South Carolina ingredients.

Columbia’s farmers markets, independent restaurants, university community and statewide connections make it an important hub for strengthening relationships between producers and consumers.

Columbia and Lexington

Columbia’s strongest local-food restaurants have an opportunity to tell the story of South Carolina agriculture from a central position within the state.

Menus may draw from farms in Lexington, Richland, Newberry, Kershaw, Calhoun and surrounding counties while also incorporating seafood from the coast and products from the Upstate.

Lexington County’s farms, roadside stands, peach orchards, produce markets and growing communities make it an important part of the Midlands food system.

The Pee Dee

The Pee Dee is one of South Carolina’s most important agricultural regions.

Stretching through Florence, Darlington, Marion, Dillon, Marlboro, Chesterfield, Lee, Williamsburg and surrounding counties, the region is defined by working farmland, agricultural businesses and generations of food production.

Peanuts, vegetables, grains, livestock, poultry, sweet potatoes and other crops are part of a landscape where agriculture remains highly visible.

Farm-to-table dining in the Pee Dee should not require importing a story from somewhere else. The story is already there—in the fields, farms, markets and communities surrounding the restaurant.

Florence and the Grand Strand

Florence serves as an agricultural, commercial and cultural center for the Pee Dee, with direct connections to farms across northeastern South Carolina.

Farther east, Myrtle Beach, North Myrtle Beach, Conway, Murrells Inlet and Pawleys Island bring tourism demand together with seafood traditions, nearby farms and the agricultural heritage of Horry and Georgetown counties.

Restaurants along the Grand Strand have enormous purchasing influence. When even a portion of that demand is directed toward South Carolina farms, fishermen and food producers, the economic impact can extend well beyond the dining room.

Charleston and the Lowcountry

Charleston is internationally recognized for its food, but the real foundation of Lowcountry cuisine lies beyond the city’s dining rooms.

It lies in tidal creeks, oyster grounds, shrimp boats, rice fields, vegetable farms, fishing docks, family recipes and the cultural knowledge carried by generations of Lowcountry residents.

Charleston-area restaurants have access to South Carolina shrimp, oysters, blue crab, local fish, heritage grains, seasonal vegetables, pasture-raised meat and products grown throughout the coastal plain.

The best restaurants do more than reinterpret Lowcountry food. They recognize the farmers, fishermen, harvesters and communities responsible for keeping that food culture alive.

Beaufort, Bluffton and Hilton Head Island

Beaufort County has its own distinctive food landscape shaped by marshes, waterways, barrier islands, seafood docks, small farms and Gullah Geechee traditions.

Beaufort, Port Royal, Bluffton and Hilton Head Island are closely connected geographically, but each has its own dining identity.

Bluffton’s growth has supported a strong collection of independent restaurants, markets and local-food businesses. Beaufort and Port Royal remain closely tied to working waterfronts and Lowcountry history. Hilton Head Island’s tourism economy creates significant opportunities for restaurants to introduce visitors to South Carolina-grown and South Carolina-harvested food.

The responsibility is not simply to serve something called “Lowcountry.” It is to show where the ingredients came from and who made the meal possible.

The Sea Islands and Gullah Geechee Foodways

The food history of coastal South Carolina cannot be honestly discussed without recognizing the influence of Gullah Geechee people.

Rice, okra, peas, greens, seafood, benne, peanuts and one-pot cooking traditions are part of a much deeper story involving African knowledge, forced labor, resilience, family, land and cultural preservation.

Restaurants drawing from Gullah Geechee foodways should do more than borrow flavors or menu language. They should acknowledge the people, history and communities from which those traditions come.

Local sourcing and cultural respect belong in the same conversation.

The Old 96 District and Western South Carolina

Abbeville, Greenwood, Edgefield, McCormick, Laurens and surrounding communities are part of a western South Carolina landscape shaped by agriculture, small towns, cattle farms, peach orchards, vegetable growers and generational food businesses.

The region may receive less culinary attention than Charleston or Greenville, but its farms and producers are no less important to South Carolina’s food future.

Restaurants in these communities can play a critical role by making local sourcing visible and giving producers a reliable market close to home.

The Catawba Region and Northern South Carolina

Rock Hill, Fort Mill, York, Clover, Chester and Lancaster sit within a rapidly growing region influenced by both South Carolina agriculture and the greater Charlotte market.

Growth creates pressure on farmland, but it also creates demand for farmers markets, local meat, seasonal produce, community-supported agriculture and independent restaurants.

The opportunity is to ensure that local farms are not merely remembered after development occurs, but actively supported while they are still producing food.

The Ingredients That Define South Carolina

South Carolina’s food identity is not built around one crop, one city or one culinary tradition.

It is built from a diverse collection of products grown, raised, harvested and made throughout the state.

South Carolina Peaches

Peaches are one of South Carolina’s most recognizable agricultural products, particularly across the western and central portions of the state.

A genuinely seasonal peach dish should reflect the actual harvest rather than appear as a permanent menu promise. Restaurants that name the orchard or farm help turn a familiar ingredient into a visible agricultural relationship.

Collard Greens, Southern Peas and Seasonal Produce

Collards, turnip greens, Southern peas, okra, squash, tomatoes, cucumbers, sweet potatoes, peppers, beans and melons remain central to South Carolina farming and cooking.

These ingredients may be familiar, but familiarity should not make the people growing them invisible.

A restaurant that identifies the farm behind its greens or peas gives diners a stronger connection to both the meal and the land.

South Carolina Shrimp

Shrimp is one of the defining foods of coastal South Carolina.

But “shrimp and grits” on a South Carolina menu does not automatically mean the shrimp came from South Carolina waters.

Diners should be able to ask whether shrimp is locally harvested, regionally sourced or imported. Restaurants purchasing South Carolina shrimp help support working docks, commercial fishermen, seafood dealers and the coastal communities surrounding them.

Oysters, Blue Crab and Coastal Fisheries

South Carolina oysters, blue crab, clams and local finfish are part of a living coastal economy.

Their availability is shaped by seasons, water quality, weather, harvesting rules and ecological conditions.

Restaurants that source responsibly should be willing to explain what is local, what is seasonal and why availability changes.

Carolina Gold Rice and Heritage Grains

Rice is inseparable from South Carolina history, particularly in the Lowcountry.

The modern return of Carolina Gold rice and other heritage grains has created new opportunities for chefs, farmers and millers to reconnect contemporary dining with regional agricultural history.

That history should be presented honestly. The wealth created by the rice economy was built through the knowledge and forced labor of enslaved Africans and their descendants.

Benne, Peanuts and Field Crops

Benne, peanuts, corn, soybeans and other field crops are part of South Carolina’s agricultural and culinary landscape.

Some remain everyday foods. Others are being rediscovered through heritage cooking and chef-driven menus.

Restaurants can help protect that connection by identifying South Carolina growers, seed traditions and producers whenever possible.

Pasture-Raised Meat, Poultry and Dairy

South Carolina cattle farms, hog producers, poultry operations, dairies, goat farms and egg producers contribute to local food systems across the state.

Small and independent livestock producers often face higher costs and limited processing capacity. Restaurants offering dependable purchasing relationships can provide an important market for these businesses.

What Makes a South Carolina Farm-to-Table Restaurant?

Not every restaurant using the phrase “farm-to-table” follows the same sourcing practices.

For some, it reflects years of direct relationships with farmers and fishermen. For others, it may refer to one seasonal product. In some cases, the phrase appears in marketing without any clear explanation of where the food originated.

Cucina di Madre Terra believes genuine farm-to-table dining should be supported by transparency, consistency and identifiable relationships within South Carolina’s regional food economy.

Restaurants highlighted through Cucina may demonstrate several of the following characteristics:

• Menus that change with South Carolina’s seasons.
• Direct relationships with South Carolina farmers and growers.
• Regular use of locally or regionally grown fruits, vegetables, herbs and grains.
• Support for South Carolina cattle farms, livestock producers and poultry growers.
• Purchasing relationships with local fishermen, shrimpers, oyster growers and seafood dealers.
• Recognition of farms, fishermen and producers on menus, websites or social media.
• Participation in farmers markets, producer dinners or regional food events.
• Responsible purchasing practices that help independent producers remain economically viable.
• Staff members who can explain where important ingredients originate.
• Respectful recognition of Gullah Geechee and other regional food traditions.
• A demonstrated commitment to South Carolina’s wider local food community.

No South Carolina restaurant can source every ingredient locally throughout the year.

Weather changes. Harvests fail. Seafood seasons open and close. Processing capacity is limited. Some products simply are not grown in the state.

The important distinction is whether local sourcing is treated as a real operating commitment or merely as a marketing phrase.

Farm-to-Table Is a Relationship, Not a Slogan

A restaurant does not become farm-to-table because it prints those words on a menu.

It becomes farm-to-table by building relationships with the people responsible for the food.

That may mean planning a menu around what an Upstate vegetable farmer expects to harvest. Purchasing whole animals from a South Carolina rancher. Serving local shrimp only when the season and supply make it possible. Buying oysters from a regional grower. Naming the farm responsible for the collards, the mill responsible for the rice or the producer responsible for the cheese.

Real sourcing requires communication, flexibility and trust.

It also requires diners to accept that a genuinely seasonal menu will change.

A tomato dish may disappear when summer ends. Local shrimp may not be available during every visit. A farmer may have fewer vegetables after extreme heat, flooding or an unexpected freeze.

Those changes are not failures.

They are evidence that the restaurant is responding to actual farms, waters and seasons instead of forcing a fixed menu onto a living food system.

Find Farm-to-Table Restaurants Across South Carolina

South Carolina’s farm-to-table restaurants can be found in large cities, coastal destinations, mountain communities, college towns, rural counties and growing suburbs.

Use this statewide guide to begin exploring, then visit Cucina’s regional and community restaurant pages for more focused recommendations.

Charleston Farm-to-Table Restaurants

Charleston’s farm-to-table restaurants operate within one of America’s most recognized culinary destinations.

The strongest kitchens go beyond culinary reputation by maintaining relationships with Lowcountry farmers, fishermen, oyster growers, shrimpers, millers and heritage-food producers.

Look for restaurants that identify their sources, respect Gullah Geechee foodways and explain which seafood is truly harvested from South Carolina waters.

Greenville Farm-to-Table Restaurants

Greenville’s independent restaurant community has helped establish the Upstate as a serious regional dining destination.

Its farm-to-table restaurants can draw from vegetable farms, orchards, cattle producers, dairies, bakers, mushroom growers and artisan food businesses located throughout the Upstate and nearby mountain counties.

Travelers Rest Farm-to-Table Restaurants

Travelers Rest sits between Greenville and the Blue Ridge foothills, giving local restaurants close access to farms, markets, orchards and producers throughout northern Greenville County and the surrounding Upstate.

The community’s scale makes relationships visible. Diners are often only a short distance from the farms represented on the menu.

Columbia Farm-to-Table Restaurants

Columbia’s central location gives restaurants access to ingredients from across South Carolina.

Farm-to-table kitchens may source from Midlands farms, Lexington County orchards, coastal fishermen, Upstate livestock producers and specialty food makers operating throughout the state.

The city’s markets, university community and independent dining culture make it an important center for statewide food-system connections.

Spartanburg Farm-to-Table Restaurants

Spartanburg County combines a growing urban dining community with working farms, cattle operations, produce growers and nearby agricultural communities.

Restaurants supporting these producers help preserve a local food identity as the region continues to grow and develop.

Rock Hill, Fort Mill and York County Farm-to-Table Restaurants

York County’s rapid growth has increased demand for restaurants, markets and local food experiences.

Farm-to-table restaurants in Rock Hill, Fort Mill, Clover and surrounding communities can help ensure that regional farms remain part of the area’s future rather than becoming part of its past.

Bluffton Farm-to-Table Restaurants

Bluffton has become one of South Carolina’s most compelling smaller dining communities.

Its restaurants are positioned between Lowcountry farms, coastal waters, Hilton Head Island tourism and the wider food economy of Beaufort County.

Look for restaurants that identify local farms, work with seasonal producers and connect visitors with the food traditions of the surrounding Lowcountry.

Hilton Head Island Farm-to-Table Restaurants

Hilton Head Island welcomes visitors from around the world, giving its restaurants an important opportunity to introduce travelers to South Carolina food.

A local menu should mean more than serving seafood within view of the water. Diners deserve to know whether shrimp, oysters, crab and fish were locally harvested and whether produce came from South Carolina farms.

Beaufort and Port Royal Farm-to-Table Restaurants

Beaufort and Port Royal remain closely connected to tidal waters, working waterfronts, seafood traditions and the agricultural landscape of the lower Lowcountry.

Restaurants in these communities can help preserve local food knowledge by supporting fishermen, farmers, oyster growers, shrimpers and independent producers.

Myrtle Beach and Grand Strand Farm-to-Table Restaurants

The Grand Strand serves millions of visitors, giving its restaurants enormous influence over where food dollars are spent.

Restaurants in Myrtle Beach, North Myrtle Beach, Conway, Murrells Inlet and Pawleys Island can connect tourism demand with South Carolina seafood, Pee Dee agriculture and Georgetown County food traditions.

Florence and Pee Dee Farm-to-Table Restaurants

Florence sits within one of South Carolina’s most productive farming regions.

Restaurants here have direct access to the people and businesses growing peanuts, vegetables, grains, sweet potatoes, livestock and other agricultural products throughout the Pee Dee.

The strongest local restaurants make that agricultural setting part of the dining story.

Aiken and Edgefield Farm-to-Table Restaurants

Aiken and Edgefield are surrounded by farms, peach country, cattle operations, gardens, markets and longstanding Southern food traditions.

Restaurants in this part of western South Carolina can connect diners with both local producers and the wider agricultural corridor extending toward Augusta and the Central Savannah River Area.

Greenwood, Abbeville and Old 96 Farm-to-Table Restaurants

The Old 96 region offers a quieter but deeply rooted South Carolina food story.

Independent restaurants supporting nearby growers, farms and food businesses help keep more economic value within communities that are often overlooked by larger culinary media.

Questions to Ask Before You Believe the Menu

Consumers have more influence than they may realize.

When restaurants know diners care about sourcing, they have a stronger reason to build relationships with farmers, fishermen and producers.

Asking respectful questions can help make transparency a normal part of dining in South Carolina.

Consider asking:

• Which South Carolina farms or producers do you work with?
• Which ingredients on the menu were grown in South Carolina?
• Is the shrimp locally caught or imported?
• Where were the oysters harvested or grown?
• Does the menu change based on seasonal availability?
• Are any meats raised by South Carolina farmers?
• Is the rice or grain milled in South Carolina?
• Do you purchase directly from producers?
• How does the restaurant recognize Gullah Geechee or other regional food traditions?
• Where can I learn more about the people behind the menu?

A server may not have every answer immediately, and that alone does not prove a restaurant lacks commitment.

The broader question is whether the restaurant is willing and able to explain its sourcing practices honestly.

Transparency should not be treated as an inconvenience. It should be part of the value of the meal.

Cucina’s Farm-to-Table Excellence Recognition™

Cucina di Madre Terra is developing a more transparent way to recognize South Carolina restaurants demonstrating meaningful support for local farms, fisheries, producers and regional food systems.

The Farm-to-Table Excellence Recognition™ program is designed to move beyond vague claims and highlight restaurants based on visible practices, producer relationships, sourcing transparency and sustained commitment.

Discovered

A restaurant has been identified as potentially supporting South Carolina or regional producers and has been added to Cucina’s discovery network for further review.

Recognized

A restaurant demonstrates credible sourcing practices, identifies local ingredients or producer relationships and shows a meaningful commitment to South Carolina’s regional food economy.

Excellence

A restaurant demonstrates an exceptional and sustained commitment to local sourcing, producer visibility, seasonal menus, transparency and support for the wider South Carolina food community.

Recognition is not intended to create another empty badge.

It is intended to give diners better information, give deserving restaurants greater visibility and ensure that the people behind the food remain part of the story.

Why Supporting South Carolina Farm-to-Table Restaurants Matters

A local meal can create an impact far beyond the restaurant.

It can help an Upstate vegetable farmer plant another season. It can help a peach grower preserve an orchard. It can support a Pee Dee farming family, a Lowcountry shrimper, an oyster grower, a cattle producer, a rice farmer, a miller, a cheesemaker or a market gardener supplying a nearby community.

That spending circulates through South Carolina’s economy.

It supports jobs, keeps working land in production, sustains waterfront businesses, preserves agricultural knowledge and gives younger producers a reason to believe there may be a future in farming, fishing and food production.

Restaurants are one of the most important bridges between producers and the public.

When a chef identifies a farm on the menu, the farmer becomes visible.

When a server explains where the shrimp was caught, the guest gains a deeper connection to the coast.

When a restaurant consistently purchases from a small producer, that producer gains something even more valuable than publicity: a dependable customer.

This is how South Carolina’s regional food systems become stronger—not through slogans, but through repeated purchasing decisions made by restaurants, residents and visitors.

Frequently Asked Questions About South Carolina Farm-to-Table Restaurants

What is a farm-to-table restaurant?

A farm-to-table restaurant emphasizes ingredients sourced directly or regionally from farms, fishermen, ranchers and food producers. The strongest farm-to-table restaurants also provide transparency about those relationships and adjust menus based on seasonal availability.

Does farm-to-table mean every ingredient is local?

No. Most restaurants cannot source every ingredient locally throughout the year. Genuine farm-to-table dining is better measured by the restaurant’s overall sourcing commitment, producer relationships, seasonal practices and transparency.

Where are the best farm-to-table restaurants in South Carolina?

South Carolina has notable farm-to-table restaurants in Charleston, Greenville, Columbia, Travelers Rest, Spartanburg, Rock Hill, Bluffton, Hilton Head Island, Beaufort, Myrtle Beach, Florence, Aiken and other communities throughout the state.

What foods are grown in South Carolina?

South Carolina farmers produce peaches, collard greens, turnip greens, Southern peas, peanuts, sweet potatoes, tomatoes, okra, squash, cucumbers, melons, berries, grains, livestock, poultry, dairy products, honey and many specialty crops.

What seafood is local to South Carolina?

South Carolina’s coastal food economy includes shrimp, oysters, blue crab, clams and locally landed finfish. Availability varies according to season, regulations, environmental conditions and responsible harvesting practices.

How can I tell whether shrimp is locally caught?

Ask the restaurant whether the shrimp was harvested in South Carolina waters, elsewhere in the Southeast or imported. A menu description such as “local,” “Carolina” or “Lowcountry” should be supported by sourcing information.

What are Gullah Geechee foodways?

Gullah Geechee foodways are culinary traditions developed and preserved by descendants of Africans enslaved along the southeastern coast. Rice, okra, peas, greens, seafood, benne and one-pot dishes are part of a much broader cultural history involving agriculture, family, land, knowledge and survival.

Why are seasonal menus important?

Seasonal menus allow restaurants to respond to what South Carolina farms and fisheries can realistically provide. They can improve freshness, strengthen producer relationships and help diners understand the natural rhythms of agriculture and coastal harvesting.

Are seafood restaurants considered farm-to-table?

Restaurants supporting local fishermen, shrimpers, oyster growers, crabbers and seafood dealers are an important part of South Carolina’s farm-to-table and local food economy. The broader concept includes food originating from farms, waters and independent producers.

How can restaurants support South Carolina farmers?

Restaurants can build dependable purchasing relationships, plan menus around seasonal supply, pay fair prices, identify producers publicly, communicate consistently and help diners understand the value of locally grown food.

Does Cucina verify every restaurant listed?

Restaurants may appear at different stages of discovery and review. Cucina’s recognition program is intended to distinguish between restaurants that have been identified, those demonstrating credible local sourcing and those showing sustained excellence.

Supporting South Carolina’s Local Food Economy

Every meal is an opportunity to support more than a restaurant.

It can support a farmer deciding whether to plant another season. A family preserving a peach orchard. A shrimper leaving the dock before sunrise. An oyster grower working tidal waters. A cattle farmer protecting working land. A miller keeping heritage grain in production. A market gardener supplying a nearby town one harvest at a time.

Restaurants become stronger when producers thrive.

Producers become stronger when restaurants purchase consistently.

Communities become stronger when residents and visitors intentionally support both.

That is the connected South Carolina food ecosystem Cucina di Madre Terra exists to recognize, strengthen and celebrate.

Know a South Carolina Restaurant That Belongs Here?

South Carolina’s local food community is constantly changing.

New restaurants open. Chefs develop new farm relationships. Fishermen connect with new kitchens. Producers expand into new markets. Existing restaurants deepen their sourcing commitments but may remain largely unknown outside their immediate communities.

If you know a South Carolina restaurant demonstrating meaningful support for local farms, fishermen, growers, ranchers, millers or regional food producers, we want to hear about it.

Help Cucina di Madre Terra discover the restaurants doing the real work of connecting South Carolina’s farms, fields, waters, kitchens and communities.

Farm-to-table is not defined by distance alone. It is defined by relationships, transparency and a genuine commitment to the people who produce our food.