At Gems Café & Bistro, we often describe our menus as “farm-to-table.” But what does that actually mean—and why does it matter, especially here in central Alberta?

What is Farm-to-Table?

At its core, farm-to-table is a simple idea: food that’s grown or raised locally should be served locally. It means fewer steps between the field and the plate. Less processing. Less transportation. More relationships between farmers, chefs, and eaters.

The movement gained momentum in the 1970s and ‘80s, with chefs like Alice Waters championing seasonal menus based on what was available from nearby farms. It wasn’t just a trend—it was a return to something older and more grounded: food rooted in place.

A Movement or a Mindset?

Today, farm-to-table is both a culinary philosophy and, for many, a blueprint for more sustainable food systems. When done authentically, it reduces the carbon footprint of our meals, supports small and mid-size farms, and encourages biodiversity by leaning into what grows well in each region.

But it’s also not a one-size-fits-all solution. It works best where there are growers nearby and where chefs and producers can collaborate. Which brings us to Fort Assiniboine.

How Local is Local?

We’re surrounded by some of the most productive farmland in the province. In Woodlands County and the neighbouring regions of Barrhead, Athabasca, and Westlock, dozens of independent farms grow grains, vegetables, berries, pasture-raised livestock, and more.

You may not see them on grocery store shelves—but they’re here. Families who’ve worked the land for generations. New growers planting heirloom varieties. Ranchers raising animals without shortcuts. Some of these producers already supply Alberta markets and restaurants. Many more could.

The Potential in Our Region

Central Alberta has all the ingredients to be a leader in regional, regenerative food: fertile soil, clean water, and communities that still value self-reliance. But the farm-to-table model isn’t just about geography—it’s about vision. It’s about asking what it would look like if more of our meals came from down the road instead of halfway across the world.

At a time when global supply chains are stretched and food costs are unpredictable, the local model offers resilience. And for small towns like Fort Assiniboine, it also means keeping more dollars circulating in the community.

Farm-to-Table in Alberta: 

While we don’t have exact statistics on how many Alberta restaurants follow a farm-to-table model, here’s what we do know:

• Alberta is home to over 41,000 farms (Stats Canada, 2021), with many concentrated in regions like Woodlands County, Barrhead, Westlock, and Athabasca.

• Major farmers’ markets in Edmonton, Calgary, Red Deer, and smaller towns support direct-to-consumer and chef relationships.

• Initiatives like Alberta Open Farm Days, Taste Alberta, and Alberta Farm Fresh Producers Association promote local sourcing and seasonal eating.

• A growing number of bistros, cafés, and fine dining restaurants in Alberta are turning to regional ingredients—even if they don’t brand themselves as strictly farm-to-table.

Why a Bistro?

We’re not a farm. We’re not a grocery store. We’re a place where people gather to eat, to talk, to celebrate milestones or simply enjoy a quiet meal. Embracing farm-to-table is a way to make those meals more honest, more seasonal, and more connected to where we live.

It’s about flavor—because nothing tastes better than a tomato picked that morning or eggs from chickens that roam. But it’s also about intention: getting to know who grows our food and choosing to build menus around what’s available, not just what’s trending.

Freshness is a bonus. But trust is the foundation.