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Shortening the time between harvesting and cooking ensures freshness
American farm-to-table pioneer Alice Waters started a food revolution in 1971 with the opening of her restaurant, Chez Panisse, in Berkeley, California. She championed the serving of local in-season ingredients grown by local producers.
Fifty years on, farm-to-table has become a global social movement, driven by concerns over food provenance, the distance food has to travel to land on your plate, and who benefits from the production.
In China, a seismic transformation is similarly taking place with the rise of online grocery shopping as the proverbial farm is being brought closer to the table by the likes of Pinduoduo. ....

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