8.1 Introduction
Food is obviously important to the survival of living things, including humans. Food is also an integral component of the global economy. Food is a business. In fact, coffee is the planet’s most-traded soft commodity (Food and Agriculture Organization of the United Nations, n.d.). Food stuff is, in general, considered a soft commodity.
Soft commodities refer to goods that are grown, rather than mined or extracted. They typically encompass agricultural products and are often subject to more volatile price changes due to factors like weather, seasons, and political concerns that could affect supply. Coffee is a classic example of a soft commodity. It is grown in more than fifty countries, mostly along the equator. Other examples of soft commodities include food stuff such as sugar, cotton, cocoa, fruit, or wheat. Food stuff from locations such as farms becomes the largest global industry given the size and scope of how much food humans, pets, and other living organisms consume.
The food industry as a career path is more than restaurants. It is essential for professionals in the food industry to grasp the importance of the entire food supply chain, from farming to how food is consumed. Understanding the supply chain of food is crucial as it lays the foundation for the broader food industry. Understanding the supply in its entirety is often referred to as Garden to Table or Farm to Fork.
This chapter mostly follows the outline that exists in the global supply chain. The chapter begins with an introduction to how we comprehend food as professionals in the field. Then, we move into an explanation of how food begins at the farm. We move into how food is moved into the supply chain from the farms. We explore the intricacies of the food industry, with a specific focus on restaurants as they play a pivotal role in the culinary landscape to end the chapter. The management of food service locations such as restaurants is complex and is examined. From quick-service restaurants (QSRs) to fine dining establishments, each type offers unique opportunities and challenges that aspiring food professionals should be well-acquainted with. Finally, we investigate how managers measure success in this field.
A type of commodity that is grown rather than extracted or mined, typically referring to agricultural products such as grains, fruits, vegetables, or livestock.
The entire process of producing, processing, distributing, and delivering food products from the point of origin (farm or manufacturer) to the final consumers.
A culinary concept and philosophy that emphasizes the use of fresh, locally sourced, and seasonal ingredients in cooking and food preparation, often promoting sustainability, nutrition, and environmental awareness.
the sourcing of food directly from local farms or producers and serving it to consumers with minimal processing or intermediaries, highlighting freshness, quality, and traceability.
