When she isn’t responding to farmers’ emergency texts about fennel, director of supply and sustainability Taylor Lanzet is lining up producers and streamlining logistics at Dig Inn, a New York-based fast casual restaurant chain with a strong focus on sourcing from local farms. Meanwhile, Lanzet works alongside farmer Larry Tse, who runs the restaurant’s organic farm 60 miles north of the city. In this episode, host Lisa Held sits down Lanzet and Tse to talk about what growing and sourcing local, farm-fresh food at high volumes for a fast casual restaurant chain looks like, what the value of the model is, and the biggest challenges.

 

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