The Naked Farmer Restaurant taking farm-to-table food to the next level
The Naked Farmer Restaurant in Greater Tampa Bay is taking the farm-to-table approach to a new level. They source their ingredients from local farms and organic vendors, including hydroponic and aquaponic farms, to ensure the highest quality food is served.
The Naked Farmer follows a strict farm-to-table approach, which means they prepare every dish with fresh ingredients, providing customers with an authentic experience that will tantalize their tastebuds –– rivaling some of the finest restaurants in the area.
The restaurant is also dedicated to using sustainable farming practices, which helps to conserve natural resources and protect the environment. Working with local farmers to ensure they can provide the freshest and most ethically produced ingredients helps support GTB’s farming community and the local economy, while delivering superior food choices to their customers.
Jordan Johnson, the owner of Naked Farmer restaurants, is an avid proponent of farm-to-table dining. He believes fresh, locally-sourced ingredients are vital in creating wholesome and delicious dishes.
Johnson prides himself on working closely with nearby growers to ensure that his restaurants serve the freshest produce. These efforts make sure that every meal they serve is of the highest quality, with a focus on freshness and taste.
“Our mission is to build a better food system. We do that by sourcing our food as locally as possible from farmers and partners we know on a first-name basis. Since our ingredients are locally sourced, the menu changes based on what’s growing in our region at any given time. It’s a very vegetable-forward, chef-driven concept.”
He also supports sustainable agriculture practices and is committed to reducing the environmental impact of his restaurants. Johnson states that the Naked Farmer Restaurant believes in eating seasonally.
“Seasonal eating is not only good for your health, but it’s also good for the environment. When you eat seasonally, you are eating foods that are in season and have been grown locally. This means that the food is fresher and has more nutrients,” he said. “Seasonal eating also reduces your carbon footprint because the food doesn’t have to travel as far to get to your plate. Our chefs and customers also enjoy the variety of the menu each month.”
Locally harvested foods do not have a large carbon footprint like the larger chain stores, shipping items from across the states or even from another country. The long journey also diminishes food quality, depleting vital vitamins and minerals.
“What we’re serving in the restaurants really reflects the seasonality. We know at any given moment what all the farms in our area are growing and harvesting. We take pride in knowing that the vegetables were picked only days ago instead of weeks, which is better for our bodies and the planet.”
“We also choose very intentionally sourced meats. Free range chicken, grass-fed beef, sustainably sourced salmon and clear blue oyster mushrooms are all on our menu for their high quality and sustainability practices by the farmers.”
The future of Naked Farmer Restaurants looks bright. “We were created in the middle of a global pandemic, opening our first restaurant location in May of 2020. It helped us get really good at listening to the customer, which is one of our greatest assets. I helped us create a value proposition that overlaps the customer and the farmers, our suppliers, the community, and our employees. We’ve developed this brand affinity that’s a win-win for everyone involved,” said Johnson.
If looking for a restaurant dedicated to providing customers with the highest quality food and the most sustainable farming practices, then the Naked Farmer is the perfect place to visit. This farm-to-table approach ensures customers enjoy the freshest organic ingredients that taste great and support the local community.
