When you see the Fresh on the Menu logo, you know the food on your plate includes products grown, raised, caught, or made right here in South Carolina.
Our Story
Fresh on the Menu was created in 2008 as part of the Certified South Carolina family of programs. The Department saw a growing interest in local food and recognized an opportunity to connect chefs with farmers in a way that would benefit both.
What started as a way to spotlight restaurants sourcing local ingredients has grown into a statewide effort that brings together chefs, food producers, and consumers who care about where their food comes from. Today, the program includes restaurants, food trucks, culinary schools, and chef ambassadors. Each share a commitment to South Carolina agriculture.
What We Believe
Fresh on the Menu is built on the idea that fresh, local food should be easy to find and enjoy. The program supports:
- Farmers and producers across South Carolina
- Chefs and restaurants that prioritize seasonal ingredients
- Community pride in South Carolina’s food culture
- Stronger relationships between the people who grow food and the people who prepare it
Who Takes Part
Restaurants and chefs who join Fresh on the Menu commit to sourcing at least 25% of their ingredients from Certified South Carolina members when products are in season. These chefs are proud to showcase South Carolina ingredients on their menus and in their kitchens.
Why It Matters
Choosing a Fresh on the Menu restaurant means more than enjoying a great meal. It means supporting local farmers, investing in South Carolina’s economy, and experiencing the freshest flavors our state has to offer.