The Georgia Restaurant Association and the Georgia Department of Agriculture announce a partnership to promote the state’s culinary abundance: the Georgia Grown Restaurant Program for restaurants and food service facilities.
Georgia Grown is the department’s powerful marketing and branding tool to expand the state’s agricultural industry, and this new affiliation reflects the public’s increasing interest in locally grown food that supports farmers and small businesses as part of a more sustainable lifestyle. The Georgia Grown Restaurant Program is an avenue for consumers to support locally grown foods when dining out at participating restaurants in their communities.
“Georgia’s restaurants are increasingly planning their menus around locally grown foods, so it made sense for GRA to support this outstanding program,” says GRA Executive Director Karen Bremer. “We are proud to support Georgia Grown as an economic development program that helps connect restaurants with the state’s top producers. Participating restaurants can ensure that they are offering their customers top-quality food products, while supporting local growers and reducing their carbon footprint.”
With more than 16,000 restaurants in the state of Georgia, the Georgia Restaurant Association serves as the voice of Georgia's restaurants in advocacy, education and awareness. Food safety, nutrition and sustainability are three areas of focus for the association’s efforts to help their members succeed.
“The new Georgia Grown Restaurant Program enables us to further promote and foster relationships between Georgia farmers and local chefs. Our state has a great deal of culinary talent – we need to use this talent for showcasing our locally grown produce and goods,” says Georgia Agriculture Commissioner Gary W. Black. “The association also has been an advocate for sustainability, and these issues mirror the Department of Agriculture’s work through Georgia Grown and other programs.”
2013 Georgia Grown Executive Chefs
Photo credit: Affairs to Remember Caterers. From left: Karen Bremer, Governor Nathan Deal, Commisioner Gary Black, Chef David Snyder, Chef Ahmad Nourzad, Chef Linton Hopkins, Chef Jennifer Hill Booker