美国的一些厨师为了把最新鲜的食品送上顾客的餐桌,他们排除困难,与农民建立直接联系,确立定购关系。这不仅改善了食物质量,还很好地支持了地方的农民和小农场。这种“厨师+农民”或“农场+餐馆”的另类经营模式可以说是农业产业化发展的新思维。它的特征就是农民把农产品直接卖给餐馆,除去中间人这个环节,生产者把原属于中间批发商的那部分利润归为已有。当然,对于厨师来说,和这些小规模栽培者一起合作需要更多的时间、规划和劳动。但是,厨师和餐馆老板们乐此不疲,以求得到高质量产品和特殊的供应。他们要求农民提供质量保证和稳定的服务,就像他们以前从批发商那里所得到的一样,如明确的生产流程、产品的部分情况说明、产品清洁、常用送货时间表、方便的定货方式以及一些特别的建议等。一些餐馆还会要求农民生产一些新奇的蔬菜和水果,如一些通常产在别国的品种或一些被称为祖传物的古老品种。 Some chefs in the United States, in order to send the freshest foods to the patrons’ tables, have ruled out the difficulties of establishing direct relations with peasants and establishing order relations. This not only improves the quality of food but also provides good support for local farmers and small farms. This kind of “chef + peasant” or “farm + restaurant” alternative business model can be said that the development of new agricultural industry thinking. It is characterized by the peasants selling their produce directly to the restaurant, removing the middleman, and the producer classifies the part of the profit belonging to the middle wholesaler as already owned. Of course, for chefs, working with these smaller growers requires more time, planning and labor. However, chefs and restaurant owners are always happy to find high-quality products and special supplies. They require farmers to provide quality assurance and consistent service, as they have from the wholesalers, such as clear manufacturing processes, partial product descriptions, product cleanliness, common delivery schedules, convenient ordering methods and Some special suggestions and so on. Some restaurants will also ask farmers to produce some exotic vegetables and fruits, such as some varieties commonly found in other countries or ancient varieties known as ancestral products.