Chefs: Sustainability Playing Larger Role

We know that some of our favorite chefs, like Dan Kluger at ABC Kitchen and Rick Moonen (pictured), take sustainability seriously. But a new survey conducted by the James Beard Foundation suggests they're not alone. According to the survey:

  • 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?

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