Real-World Farm to Table is the title of a forthcoming textbook to be published September 2015.  The book will be published by John Wiley & Sons and distributed worldwide. The book is co-authored by Darryl Benjamin, MFA, and Chef Lyndon Virkler, both instructors at New England Culinary Institute in Montpelier, Vermont.

Brief Description of Real-World Farm to Table

This book is designed to facilitate intelligent food choices. It can be said that “food choices” is what the Farm to Table Movement is all about. The Farm to Table Movement is as much a social movement as it is an environmental and economic movement. Together we will explore the root causes of what has brought us full circle as well as the reason behind the problems we face today.

You will learn what Farm to Table is and what it is not; the unique role Farm to Table plays in agriculture; how Farm to Table functions as an element of the food-production process; and some of the basic terminology used. These fundamental elements set the framework for the more detailed study to follow.

We will also discuss some of the issues that often appear when discussing Farm to Table: How to define local, sustainable, carbon footprint vs. “food miles,” and organic vs. local, to name a few.

This book provides a context for the challenges we are facing and presents reasonable solutions. We look beyond all-or-nothing thinking; there are viable solutions that all sectors of the food industry can implement. For those seeking to improve their Farm to Table connection the choices and challenges are many; our goal is to provide the reader with the tools for getting involved in this dynamic movement and making a positive impact. Our resources section will provide you with links to a number of individuals and organizations that support the Farm to Table Movement.

By the time you finish this book you will have a deep understanding of the critical issues facing the Farm to Table Movement. You will then be able to make positive contributions and intelligent choices for you, your community, and the planet. In the end, it’s all about choices.

Table of Contents: Real-World Farm to Table

Introduction: Defining Farm to Table

PART ONE: Farm to Table Perspectives
Chapter 1: Why Does It Matter? Who Does It Affect?  How Urgent Are the Issues?
Chapter 2: Farm to Table and the GMO Debate

PART TWO: Alternatives to Industrial Food Production
Chapter 3: Beyond Monoculture and CAFOs
Chapter 4: Evaluating the Nutritional Benefits of Farm-to-Table
Chapter 5: Growing New Farmers

PART THREE: Crafting Farm to Table Strategies
Chapter 6: Farm to Restaurant
Chapter 7: Purchasing Within a Farm to Table System
Chapter 8: Green Restaurant Practices
Chapter 9: Farm to School: Primary and Secondary School Food Services
Chapter 10: Farm to Institution: College, Health Care and Business & Industry Food Service

PART FOUR: Marketing Farm to Table
Chapter 11: Marketing Farm to Table to the Public and to Your Staff

PART FIVE: Building a Sustainable Future
Chapter 12: Food Security, Politics, Economics, Sovereignty, and Justice
Chapter 13: Profiles of Empowerment: Real-World Jobs for Promoting FTT Concepts

Each Chapter Contains:

  • Case Study
  • Real-World Spotlight
  • Key Terms List
  • Exploration Exercises
  • How To Get Involved
  • Recipe
  • Research/Resource Links
  • Photos/Charts List


  • 320 pages
  • 75+ photographs
  • 30+  charts/line art
  • Trim size  standard 8 ½ x 11
  • Hard cover
  • Four color