User:Annabelsurtees/sandbox

Critique an article

The Wikipedia article, Freedom fries, overall seems like a reliable compilation. Ignoring the “good article” label given at the top of the article a read through supports this rating. Almost every fact includes a correctly linked and cited reference to the original source. The sources linked include primary sources such as the US patent and trademark office, and secondary independent news sources, including, The Atlantic, Washington Times and CNN. All checked references were still active and working, and there was no noticeable plagiarism. There were only three facts I noticed that did not include references – one was a broad statement saying “several restaurants” had adopted the term, the other was a documentary that seemed applicable but was not cited, and the last was the date the term was implemented in the House cafeterias.

The article provided a clear overview of the topic with relevant points made. There was only one paragraph that seemed to disrupt the flow of the article as a whole. In the Reactions section a comment regarding Anthony Bourdain’s No Reservations show was not properly integrated into the section, even though the allusion was relevant.

I would consider the article neutral. The author(s) provided a description of the issue as a whole and then outlined various reactions to the topic at hand. There seemed to be a greater rejection, over adoption of the term, which could suggest bias; however, given the fact that the original instigator of the term later stated “I wish it had never happened” implies this was an honest reflection of public reaction.

To conclude, Freedom Fries is an example of a successful Wikipedia article. The information is up-to-date and given that the term has now been suspended for about a decade it seems nothing is missing. My main complaint would be to reorganize the structure of the article. To make the reactions clearer I would subdivide the section by positive and negative reactions and include a pop-culture references section.

Options for Articles

https://wiki.riteme.site/wiki/Adolescents_and_food_marketing

https://wiki.riteme.site/wiki/Food_miles

https://wiki.riteme.site/wiki/Produce_traceability

https://wiki.riteme.site/wiki/Farm-to-table

Selected Article

I will be editing the Farm-to-table Wikipedia article. I will update this article by (1) expanding on the introduction -- including finding reliable sources for the multiple "citation needed" claims, (2) adding another section about the debate between farm-to-table and organically sourced food (3) adding another section about the marketing cache companies and restaurants capitalize on but the lack of certifications.

Editing Farm-to-Table

Introduction

The farm-to-table movement has arisen more or less concurrently with changes in attitudes about food safety, food freshness, food seasonality, and small-farm economics . Advocates and practitioners of the farm-to-table model frequently cite the scarcity of fresh, local ingredients; the poor flavor of ingredients shipped from afar; the poor nutritional integrity of shipped ingredients; the encroachment of genetically modified foods into the food supply; the disappearance of small family farms; the disappearance of heirloom and open-pollinated fruits and vegetables; and the dangers of a highly centralized food growing and distribution system as motivators for their their decision to adopted a more locavore approach to the food system .

Influences and Growth

Among the first vocal and influential farm-to-table businesses were: Chez Panisse restaurant in Berkeley, California, Herbfarm in Washington, Bon Appétit Management Company based in Palo Alto, California, and The Kitchen in Boulder, Colorado. Since the 2000s, the number of farm-to-table operations has grown rapidly and "the American Farm to Table Restaurant Guide lists restaurants located in more than 30 states and the District of Columbia" . In 2015, according to the National Restaurant Association "four of the top ten trends" related to local foods .

Prominent advocates for the farm-to-table movement, either as chefs, writers, farmers, or environmentalists include: Wendell Berry, Wes Jackson, Michael Pollan, Thomas Keller, John Jeavons, Alice Waters, Dan Barber, Joel Salatin, Barbara Kingsolver, Tony Maws, Kevin Gillespie, Edna Lewis, Ken Myszka, Erik Manning and others.

Fast-casual meets farm-to-table

More recently restauranteurs have tried to democratize the farm-to-table movement by opening fast-casual restaurants that offer locally sourced food at a relatively affordable price point. Sweetgreen, a farm-to-table salad chain has experienced exponential growth since opening in 2007 in Washington D.C, and now has more than 60 locations across the United States . The salad bar chain, started on the premise of sourcing food as locally as possible. The chain "works with more than 500 farmers" to limit the distance food travels across all their locations, requiring each region to build relationships with their local farm community . In New York, another fast casual concept, Dig Inn, has gained popularity with their "farm-to-counter" model .In 2016, Dig Inn announced they intend to buy and manage their own farm. While they don't plan to source all their food from their farm, it will be a place for education and to learn "exactly how things grow" . Both of these restaurant concepts have received noteworthy funding, as investors gain more interest in food startups, particularly those connecting to the local food system . Consumer interest is high enough that Applebee's has even explored the farm-to-table concept. Over the summer of 2014, the chain released a location-specific menu option: the Grilled Vidalia Onion Sirloin, in Georgia. It took six months to plan and was only available for a limited period .

Criticism

Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. Some argue the interest in knowing where your food comes from and ensuring it is locality sourced is just another food fad for millennials . Furthermore, the higher price point that many restaurants are forced to demand, given the higher costs of production and lower economies of scale also make farm-to-table food inaccessible for many people . The movement was originally closed tied to "tree-hugging elitists," who were the few able to afford farm-to-table food . Lastly, critics argue that the farm-to-table term is not fully understood by consumers, for example, foods advertised as farm-to-table are automatically healthier regardless of actual nutritional content .