Local chefs go the extra mile, wrestling with ambiguities, to lighten their footprint and impact on Mother Earth.
Consider this: Buying food from local sources keeps the carbon footprint shallow. On the other hand, it sometimes makes sense for a restaurant to branch out geographically for products that are raised on regenerative farms and in intelligent fisheries.
More inconsistencies in the world of sustainable food exist. Plant-based diets, for instance, are good for the body and the planet. This often involves working with protein alternatives. Yet, you have to consider how the ingredients for plant-based proteins are produced, and sometimes manipulating vegetables to taste and feel like meat requires additives that can mess with how you feel.