Welcome to Moore Organics!

RSA or Restaurant Supported Agriculture is based on the CSA (Community Supported Agriculture) model. The CSA model allows farmers to create a better cash flow by having members pre-pay for their subscription.  The RSA follows this by having restaurants pre-pay a portion, bringing in immediate revenue for the farmer. A little different format is that the RSA works with the farmers and businesses so the surprise aspect is taken out of the equation. Some businesses need a steadier supply of ingredients rather than waiting to see what shows up at their back door. 

The biggest obstacle with restaurants/businesses working with local ingredients is to change their way of thinking. We need a paradigm shift in the way we think about food, it’s value, it’s importance to a well balanced life and how we view the people who grow our food. Not an easy goal to obtain, but the RSA is attempting this through education. Bringing the chefs and farmers together, creating a common language.

Benefits: 

Restaurants: a steady supply of products at a better cost along with saving the chef/owner time in foraging for items.

Farmers: upfront payments allow better cash flow. To create better efficiencies on the farm; using up surplus, working with composting, etc. which leads to the next point:

Extending the growing season is very important. Providing infrastructure to farmers (hoophouses, greenhouses, etc..) will allow items such as spinach, lettuce, arugula, cucumbers, etc. to have an extended growing season, if not year-round. Addressing the issue of preserving is very important. Canning, curing, drying are things everyone especially chefs have to relearn. In our current "want-it-now" society it is often far too easy to ignore the realities of the environment around us. We walk through the store grabbing banannas, apples, peanuts, steaks, milk, and any other out-of-season foods without thinking twice about it. Only in the past 100 years has this been possible and, lets face it, only because we are able to burn precious resources like fossil fuels and electricity which is produced primarily by fossil fuels and nuclear power. These practices, along with big commercial farming, long-distance shipping (i.e. Grow produce in California to ship to New York), the use of inorganic pesticides (i.e. Clorothalonil), Inorganic fertilizers (i.e. Anhydrous Ammonia), and many other little pieces of the puzzle are simply not sustainable. Not only are they not sustainable, but the results of the damage of the last 100 years is becoming alarmingly evident around us. In our air, in our water, and in in our food. Organic CSA and RSA practices specifically include, and are limited to,  Sustainable, Renewable, Local.

We are reasonable with what we ask the restaurants to pre-pay since they are a cash flow business. It usually comes in at a small percentage, this keeps farmers from having to borrow money for seeds and infrastructure costs at the start of the season. The remaining balance is paid monthly on the account. For the grow year 2010 we will be offering an RSA. If you are a Restaurant Owner or Chef and are interested in more information please contact us.