April 29, 2021
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While sustainability as a concept has become somewhat overused, this shouldn t undermine the ethical practices and eco-minded initiatives by our local eateries and restaurants to reduce the overall carbon footprint.
Whether they ve chosen to use local or regionally close suppliers, opted for sustainable sources of meat and seafood, limited food waste, provided meat-free or organic options, or just weaved in awareness to the overall dining experience, every bit counts.
As consumers care more about how and where their food comes from, it s encouraging the industry to make a ground-up change that, over time, will make a difference - and that s something we will all benefit from.