The Before the Plate documentary, which premiered in the summer of 2018 in Toronto, is one of the most balanced food and farming films we’ve ever watched. It follows the journey of a chef, John Horne, as he explores the source of 10 ingredients for an appetizing dish served in his restaurant. From indoor to outdoor farming, genetically engineered seeds and organic production, Before the Plate is a diverse view into what modern farming is all about.
Starting in March 2020, the documentary will be more widely available to North American audiences thanks to a deal the creators inked with distributor Freestyle Digital Media. At that time, you’ll be able to access Before the Plate on Amazon, Google Play, iTunes, DirecTV, Xbox, PlayStation, Vudu, and Swank.
The documentary — directed by Sagi Kahane-Rapport and produced by Dylan Sher, Ryan Bury, and James Andrew Felts — laments the modern disconnect between farmers and the public, but doesn’t see it as an unrepairable relationship.
Beginning in Horne’s prestigious restaurant Canoe, located on the 54th floor of a downtown Toronto high-rise, Horne’s journey takes him from the busy, urban city to the rustic, rural origins of his ingredients. During his voyage, Horne investigates some of the most pressing issues facing farmers today as he discovers what it takes to produce food in a rapidly evolving agricultural landscape.
“Before the Plate tells a truly marvelous story of us, how we consume, and where our food really comes from,” said Freestyle Digital Media director of acquisitions Ryan Bury. “Following chef John Horne on this amazing journey is a true delight.”