Due to the historic role of Bavaria as a primary agricultural centre in Germany, Nuremberg has a strong plant and animal farming industry. In step with modern time, Nuremberg is on the cusp of a green revolution in its approach to food and agriculture. While waste management and energy efficiency have long been priorities for the city, recent years have seen a significant shift towards sustainable practices in the food industry as a whole. The focal point of Nuremberg’s food strategy is the promotion of organic and local food production through the Organic Metropolis Nuremberg initiative that further supports the goals set by the regional agricultural development. The farm-to-table model is easy to replicate in Nuremberg as 16.3% of the city is dedicated to agricultural and horticultural activities, which makes it incredibly easy to support local food producers. The city utilizes international events like Biofach to showcase its work in organic and local markets. Nuremberg stands out as the first German city to join the international association Città del Bio. What these efforts have led to is the high proportion of regional food served in public services, which has already surpassed the European average. Even with budget constraints, institutions like hospitals and nursing homes prioritize regional produce. Bavaria plays a pivotal role in this sustainable movement. Small farmers, specializing in livestock farming, corn and milk production, dominate the agricultural landscape. The region’s farmers, mainly engaged in potato, grain and livestock production, contribute significantly to exports within Germany and Europe. Notably, Bavaria leads the way in organic farming and the Bayern organic region 2020 initiative aimed to increase organic agriculture from 6% to 10% by 2020. Nuremberg’s metropolitan area has already surpassed this target since 2012, which goes to show that bringing sustainable practices to livestock farming are more than possible to implement successfully.