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While serving only produce grown by yourself is not a realistic short-term goal, some fast-casual restaurants are implementing the practice due to a slew of incentives. 

For one, farm-to-table is a major trend. And as fast casual restaurants become healthier and increase in quality, it makes sense to move in a more self-sufficient direction. Another major incentive is the community involvement it encourages. 

Jon Olinto, cofounder of healthy fast casual b.good, launched a small farm called Hannah Farm earlier in 2016. As of now, seventy-five percent of the produce from the farm feeds kids at Camp Harbor View, an at-risk urban youth program. The other twenty-five percent of produce goes back to b.good. 

&ldquo;It can drive a lot of customer engagement,&rdquo; Olinto told <a href="https://www.qsrmagazine.com/health-wellness/evolution-farm-table-fast-casual?utm_campaign=20161108&amp%3Butm_medium=email&amp%3Butm_source=jolt&utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-the-evolution-of-farm-to-table-fast-casual-7461" target="_blank" rel="nofollow" style="text-decoration:none;" target="_blank">QSR</a>. &ldquo;Volunteer sign-up was sold out in less than 48 hours. People were fired up to come work with us for a day. We had two customers every weekday for two months. That&rsquo;s huge.&rdquo;

<a href="https://www.qsrmagazine.com/health-wellness/evolution-farm-table-fast-casual?utm_campaign=20161108&amp%3Butm_medium=email&amp%3Butm_source=jolt&utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-the-evolution-of-farm-to-table-fast-casual-7461" target="_blank" rel="nofollow" style="text-decoration:none;" target="_blank">Click here to read the full article.</a>

QSR: The Evolution Of Farm-To-Table Fast Casual

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