Q&A

What are the first steps in sourcing sustainably?

Educate yourself about the food chain. Then make a commitment with a specific goal in mind. Set reasonable measures of success such as 20% over three years, with 5% within the first 8 months. Be specific and realistic, don’t expect sustainability across the board all the time.

How do I find a source for free-range chickens 50 miles from Manhattan?

Surf the web, join associations, and talk to farmers. The sustainability movement would not be possible without modern technology. It is a huge boon. From PDF’s to online classes, to farm to chef websites, farmers, chefs, and producers are connecting like never before because of the web. But real communication is not replaced by email.

Where do I start, with greens, poultry, what has the most impact for the least effort?

If your region boasts a rich tradition in cattle ranches, find a grass-fed producer and start with a goal of 5% of dairy . Or if you have to ship in seafood anyway, try serving only sustainably raised fish, there are several national certified sources. Find fast impact and great impact solutions.

Can such a small amount make a difference?

Absolutely. No only are you educating yourself and your customers about the improved quality, you are building a relationship with a local farmer or sustainable purveyor. See what else they can provide or whom else . Often farmers work cooperatively with one another to provide consistent products to their most valued customers.

I live in New England. How can I find enough locally grown greens to keep serving salad in February?

Seasonality can be worked into some menus, but not all. With green houses and tunneling many regions offer produce throughout much of the year, be flexible and keep your options open.

How do I know my local farmer isn’t using as many pesticides as big ag?

Ask. Also, small farms, by their nature often use less. Understanding the distinctions is important in making these kind of decisions. (offer a few glossary terms)

What about contracts with current purveyors?

If possible, try to maintain your current relationships but tell them you want local, organic and sustainable. That can have a big impact. It is important to be flexible, so keep your options open. That said many established purveyors are making the same commitment to sustainable sourcing. See our resource links below.

Will this cost more and take more time?

Most likely, yes, particularly at first. Hence the commitment, But by cutting costs elsewhere and enjoying the benefits of better quality and customer satisfaction, you can minimize the impact.

What about CSA’s and Farmers Markets?

CSA’s or community supported agriculture has been an enormous boon to local farm communities. To meet the needs of the professional kitchen, chefs are begining to organize RSA or Restaurant Supported Agriculture. That way you can control variety and get first pick. T

How do I let my customers know that I’m going green and local?

A great many associations and travel guides will list your business if you make a pledge to source sustainably. Besides web acknowledgement, they often provide labels and blurbs for menus and other marketing materials.