Which chef is widely credited with pioneering the farm-to-table restaurant movement in the United States during the 1970s?

The farm-to-table movement has transformed how restaurants source and market their ingredients, emphasizing local, sustainable, and seasonal products. This philosophy has reshaped restaurant branding, customer expectations, and supply chains across the food industry. Test your knowledge about this influential culinary trend that bridges agriculture and dining experiences!

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Alice Waters at Chez Panisse in Berkeley, California
Thomas Keller at The French Laundry in Napa Valley
Dan Barber at Blue Hill at Stone Barns in New York
René Redzepi at Noma in Copenhagen