Since opening our doors in February 2012, Farm & Table has been committed to serving delicious, locally sourced food while caring for the land and community that sustain us. Nestled in Albuquerque’s scenic North Valley on twelve acres, our farm-to-table restaurant takes pride in sourcing up to 80% of our menu from area farmers, ranchers, dairies, and food artisans. Chef Jens Smith’s creative dishes, paired with our intimate dining room and award-winning patio, celebrate the rich agricultural traditions of our region. Our values—local food, people, land and water, and genuine hospitality—guide every decision we make, both in the kitchen and beyond.
One of the ways we’ve brought these values to life is through our commitment to food waste composting. Since 2012, we have composted all of our kitchen waste and food scraps, diverting over 14,000 pounds of waste each year and more than 200,000 pounds over the past 13.5 years. For 11 years, we partnered with Soilutions to transform our food scraps into nutrient-rich soil. After that, we spent 1.5 years feeding pigs with our food waste, a practice that not only reduced waste but also supported local agriculture. Today, we work with Little Green Bucket, who continues this cycle by turning our kitchen waste and food scraps into high-quality garden soil.We never throw food away.
This ongoing effort reflects our belief that food, land, and community are interconnected. Composting ensures that the resources used to grow our ingredients—precious soil and water—are returned to the earth in a meaningful way. It’s just one of the many ways we work to protect the environment while creating a vibrant dining experience for our guests. By reducing waste and supporting sustainable practices, we hope to inspire others to see that a meal can be more than just food on a plate—it can be part of a story of respect for the land, the people who nourish it, and the community we serve.
– Cherie Montoya, Owner
