Traceability: here is a trend among some food makers and one that is backed by food connoisseurs, environmentalists, and those behind ethically produced consumables. The idea is that the distance between farmers and consumers is reduced to, well, a website away. Stone-Buhr, a flour manufacturer in the US is using the brand as a way of bringing together wheat producers and end consumers. Through the Find the Farmer website, Stone-Buhr flour customers can enter a code found on the flour pack and see who the wheat producer is. They can then eat their bread or cakes with a clean conscience or start a conversation with the farmers asking them question about, well, all things wheat.
This trend, which others simply call provenance, is what lies behind farmers markets and initiatives like Souk el Tayeb in Lebanon founded by Kamal Mouzawak. In a recent Monocle Weekly podcast, Kamal described what drives this need to reconnect consumers with the source of their daily meal: "food is not a commodity... food is a living item, food is something that you produce, fifty or a hundred years ago [we] used to produce eighty or a hundred per cent of our food... today you have to make many and buy food. We can not ask people to go back to their gardens, to their fields and plant again, unfortunately, but at least [we can hep then] be in touch with those who produce their food.
Read more on Stoine-Burh in the NYTimes or listen to the Monocle Weekley podcast for the interview with Kamal Mouzawak.