Robin Reed, professor of practice in the School of Communication at Virginia Tech, and Tara Williamson, co-owner and operator of Williamson Farms, co-host “The Forgotten Fields Project”, a podcast that explores the stories, struggles and shifting landscapes of local agriculture. This mini-documentary looks at how the podcast began, how its evolving and how it’s helping audiences understand the environmental and human challenges facing farmers today.
Editor’s note: Robin Reed is a Professor of Practice in the Virginia Tech School of Communication. The News Feed NRV is produced by the Virginia Tech School of Communication.
Outside of Virginia Tech, Blacksburg Virginia and the New River Valley has a lot to offer to the community and surrounding areas. Not only is the New River Valley known for its beautiful landscape and lively locals making for a close knit community, something so important to this area is its agriculture. The farms located here in Blacksburg and many other small towns nearby like Pulaski and Giles bring a new meaning to food for a lot of the local restaurants supplying them with healthy and fresh ingredients. In recent years, the farm-to-table movement has gained significant traction in this area, with local restaurants embracing the practice of sourcing ingredients directly from nearby farms. This approach not only supports the local economy but also promotes environmental sustainability, enhances food quality, and a deep connection between consumers and their food sources. This leads to happier customers and even happier employees.
By sourcing ingredients locally, farm-to-table restaurants in Blacksburg contribute directly to the economic well-being of the community. Purchasing from local farmers and producers ensures that a larger portion of the money spent remains within the area, supporting small-scale agriculture and local businesses. This practice helps to preserve farming traditions and regional food specialties, creating a more resilient and self-sustaining local economy .
Farm-to-table restaurants in Blacksburg, Virginia, are key players in supporting local economies. By building strong relationships with nearby farmers and producers, they create stable markets for local agricultural goods, generate employment opportunities, stimulate the growth of complementary businesses, and enhance the region’s food supply chain. Through these efforts, farm-to-table restaurants not only benefit individual businesses but contribute to a more resilient, sustainable, and equitable economy. By supporting local economies in these ways, these restaurants become vital community assets that ensure economic growth is rooted in the region’s rich agricultural heritage and its future potential.
The environmental benefits of the farm-to-table movement are particularly pertinent in the context of Blacksburg’s rural landscape. Sourcing ingredients from nearby farms reduces the need for long-distance transportation, thereby lowering carbon emissions and the overall environmental footprint. Additionally, local farmers often employ sustainable farming practices, which contribute to the preservation of natural ecosystems and biodiversity .
The environmental sustainability benefits of farm-to-table restaurants in Blacksburg, Virginia, are far-reaching. By sourcing ingredients locally, these restaurants help reduce food miles, lower carbon footprints, and support sustainable farming practices that prioritize soil health, water conservation, and biodiversity preservation. Additionally, farm-to-table restaurants encourage waste reduction, energy efficiency, and a culture of environmental responsibility that resonates throughout the community. In a region where the land and agriculture are central to both culture and economy, the environmental benefits of farm-to-table dining contribute significantly to the long-term health and sustainability of the area. Through their commitment to sustainability, these restaurants not only serve delicious, fresh food but also play an essential role in protecting the environment for future generations.
Research does not show a set number in the area of which restaurants may or may not be using local ingredients but there are trends indicating an increasing preference for locally sourced food. According to the National Restaurant Association one survey showed that 30% of consumers were likely to choose a restaurant offering environmentally friendly food or organic ingredients. Another survey reported that 76% of adults are more inclined to dine at restaurants featuring locally sourced ingredients.
Locally sourced ingredients are typically fresher and more flavorful than those that have undergone long-distance transportation. In Blacksburg, the proximity to farms allows restaurants to receive produce at its peak ripeness, ensuring superior taste and nutritional value. This emphasis on freshness not only elevates the dining experience but also encourages healthier eating habits among consumers .
The benefits of farm-to-table dining in Blacksburg go beyond the mere convenience of sourcing ingredients from nearby farms. By focusing on freshness, seasonal availability, nutrient content, and a reduction in preservatives and chemicals, these restaurants are able to provide meals that are not only of superior quality but also support the health and well-being of their customers. The emphasis on fresh, high-quality ingredients enhances the entire dining experience, contributing to the region’s reputation as a hub for sustainable, flavorful, and innovative food.
According to Statista about 42% of Americans stated that they prefer buying locally grown food products. When asked how often they eat locally grown foods, over a fifth of U.S. consumers stated to eat local food twice a week. Another survey found out that 58 percent of consumers are somewhat satisfied with healthy food options available in their local stores and restaurants. Restaurants incorporating local foods into their menu stand to benefit from this recent trend, and many already have. Local food options such as house-made charcuterie were a recurring theme in restaurants. Patrons of fine dining restaurants are particularly eager to see local food options on the menu.
Using local ingredients in restaurants offers a wide range of health benefits—from increased nutrient content and reduced exposure to harmful chemicals, to promoting gut health, mindful eating, and safer food practices. Farm-to-table restaurants in Blacksburg, Virginia, are uniquely positioned to serve the community with meals that nourish both body and mind. As health conscious consumers increasingly look for fresh, wholesome, and responsibly sourced food, these restaurants not only satisfy demand but also contribute to a healthier, more informed, and resilient local population. By choosing to eat locally, diners are investing in their own well-being as well as the health of the broader community.
This model of dining helps create a direct connection between the land, the people who grow the food, and the diners who enjoy it, ensuring that everyone involved—whether it’s the local farmers, the restaurant chefs, or the patrons—benefits from a system that prioritizes quality, freshness, and community.
“As both a farmer and a chef being able to provide my restaurant with fresh ingredients I have grown myself gives me a little more confidence in every meal I make for guest” – Wells Selbe, Head Chef at Mountain Lake Lodge
Farm-to-table restaurants in Blacksburg often feature seasonal menus that reflect the availability of local produce. This approach not only showcases the diversity of regional ingredients but also encourages culinary creativity. Chefs can experiment with a variety of fruits, vegetables, and meats that are in season, offering diners unique and ever-changing dining experiences that highlight the best of what the local area has to offer.
“I believe using local farmers in the area, restaurants like ours are able to not only build connections with the farmers but it enhances the relationship with our customers and community.” – Heidi Stone, CEO of Mountain Lake Lodge
The farm-to-table movement fosters a sense of community by connecting consumers with the farmers who grow their food. In Blacksburg, many restaurants engage in direct relationships with local producers, allowing diners to learn about the origins of their meals and the people behind them. This transparency builds trust and strengthens the bond between restaurants and their patrons, creating a more engaged and informed community.
Outside of restaurants somewhere we can see a lot of this applied is local farmers markets. The farmers market provides an opportunity for locals to come and shop directly from these farms, to buy their own fresh ingredients to then make these same farm to table meals in their own home. As customers are able to buy from the farmers directly they know exactly the freshness going into their food. This also allows for more connections and economic growth for the farmers when they attend these local markets.
The agricultural community can often go unnoticed when in reality a lot of what they are doing is what is bringing this community of Blacksburg together. If it were not for these farmers growing these delicious and healthy ingredients they would be unable to provide to a lot of these local restaurants that also bring the community together. If there were no farmers putting in the hard work there would be no restaurants and with no restaurants there are no connections and community building here in the Blacksburg community.
Overall farm-to-table restaurants in Blacksburg, Virginia, play a crucial role in supporting local farmers, promoting environmental sustainability, enhancing food quality, and fostering community connections. By embracing this movement, these establishments not only provide exceptional dining experiences but also contribute to the overall well-being and resilience of the local community. As consumers continue to prioritize sustainability and local sourcing, the farm-to-table model offers a promising path forward for both the culinary industry and the communities it serves.
By: Evan Hull, Alana Powell, and Gracie Gosier – environment, climate, and sustainability reporters
As artificial intelligence continues to transform industries and daily life, its environmental impact is becoming a growing concern. While AI technologies can offer us tools for combating climate change, developing these models contributes significantly to increasing CO2 emissions.
Benjamin Jantzen, associate professor of computer science at Virginia Tech, discusses what goes into developing AI models and its impact on climate change.
By: Kyndall Hanson, Elizabeth Hill, and Janae Neely, education reporters
Throughout 2025, federal hiring freezes and funding cuts implemented by the Trump administration have created uncertainty for graduating college seniors. As students navigate post-graduate plans, they are often left to choose between entering the workforce or pursuing higher education, both of which present challenges. Kate Renz, assistant director of employer relations and career services in the College of Liberal Arts and Human Sciences, discusses the potential impacts on graduating seniors and offers advice on navigating the job market.
By Evan Hull, environment, climate, and sustainability reporter
Paul Moody, founder and owner of New River’s Edge in Pembroke, and founding member of ReNew the New, has made it his mission to put locals and visitors in touch with a litter-free New River.
Julia Lagano, Wilbert Ramirez Garcia, Nyles Stone – Politics
Since President Trump’s return to office, a lot has happened affecting the U.S. both national and internationally. With trade wars on the rise and the administration at odds with higher education and D.E.I., this digest analyzes Trump’s first 100 days in office.
By Elizabeth Ann Miller, Evvy Fite and Madi Poole, health & wellness reporters.
Recently, on The Newsfeed podcast, we discussed the differences in diet within the U.S compared to other countries around the world. From the ingredients used in the food to the outside of food factors that we see worldwide, and the effects this may have on people and their daily lives. The group speaks on personal experience in and out of the country and knowledge learned from a Virginia Tech professor, Sean O’Keefe, from Canada.
By Sophia Gerni, Bethany Lenhardt, Bianca Campoverde, crime, safety, and justice reporters
In the 21st century, technology has advanced faster than ever before with the advent of the internet. Recently, AI has bared its teeth with unprecedented safety concerns, including with minors.
By Evvy Fite, Elizabeth Ann Miller and Madi Poole, health & wellness reporters.
Recently in the United States there has been a movement to ban artificial food colorings, in particular Red 40. Following the January 2025 ban on Red Dye No. 3 from food and ingested drugs, people have been speculating on whether more food dye bans are on the horizon. Sean O’Keefe, a Virginia Tech professor in the Food Science & Technology department, shared his thoughts on the bans and the health implications of food coloring.
By: Kyndall Hanson, Elizabeth Hill, & Janae Neely – education reporters
Many rural school districts utilize federal funding to support initiatives and resources to support underserved and low-income student populations. Recent federal actions have called for the closure of the Department of Education, reducing the staffing of the department and its role in supporting public education on the national level. Charles Lowery, associate professor of educational leadership in the School of Education at Virginia Tech, discusses the potential impact of the closure on local schools, students, and educators.
