Chefs: Sustainability Playing Larger Role
- 73 percent of respondents said they were “highly concerned” about food sourcing
- 55 percent said “socially responsible” ingredients are very important
- 50 percent said “local/regional” foods are very important
- Only 18 percent felt “organic” ingredients ranked as high in importance
It's great to see that sustainability is on the radar, but we're a bit surprised that "organic" wasn't as important. Is this a case where chefs have relationships with farmers who don't have the money (or the patience) to get certified?