Local is More Important Than Ever

How the South Carolina Department of Agriculture Partners with Restaurants

As it has so many industries, the COVID-19 pandemic has had dramatic and long-lasting effects on farming. Early in the pandemic, the US Department of Homeland Security deemed food and agriculture “essential industries,” and South Carolina farmers continued planting and harvesting through the lockdown and gradual reopening.

But the business landscape was shifting around them. As restaurants closed, many farmers and wholesalers pivoted their business models to start selling directly to consumers – and as restaurants have opened back up, chefs and farmers have had to find a delicate balance amid shifting supply and demand. Meat processing shutdowns in other states slowed the supply chain temporarily and sent consumers searching for local meat sources. Farmers have struggled, but many have also thrived.

Just like those in the hospitality industry, farmers are resilient.

As the pandemic has unfolded, the South Carolina Department of Agriculture has worked with the SCRLA to promote South Carolina restaurants, and we’ve stayed in close contact with our restaurant and wholesale partners, helping source food products as well as PPE and other resources. And we’ve continued to talk to the public about why eating local is so important, using our Certified South Carolina program and its companion program for restaurants, Fresh on the Menu, to help eaters find South Carolina food.

When consumers buy local food, they keep more money in their community and support farmers. That benefits restaurants, too.

The Certified South Carolina program is a cooperative effort with farmers, processors, wholesalers, retailers and the South Carolina Department of Agriculture (SCDA) to brand and promote South Carolina products. Market research has found an 80 percent recognition rate for the Certified South Carolina brand among in-state consumers. All farm producers, food manufacturers, specialty food producers, packing facilities and others engaged in the production or manufacture of agricultural products in South Carolina are eligible to apply for membership in the program.

Fresh on the Menu, meanwhile, was created to help increase the per capita income of rural South Carolinians by generating agricultural commerce, and to help restaurants promote their commitment to local food and farmers. Member restaurants are required to commit to sourcing at least 25% of their ingredients from Certified South Carolina products that are in season. If your restaurant already meets that goal, then we’d love to have you as a part of team. If you are looking for ways to increase your local food sourcing, we can help with that too.

To sign up for the Fresh on the Menu program or learn more about Certified South Carolina, please contact Ansley Turnblad at aturnblad@scda.sc.gov or 803-734-2200.

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