A periodic series that will explore the foodservice industry and those who are making unique efforts to create more sustainable interactions between the field and the table.
Chefs hold an important role within a food system. The amount of food purchased by chefs on a daily basis has a tremendous impact on farmers, processers and producers. As a customer, trusting a chef to make the most responsible choices possible can create for a much more relaxing restaurant experience.
March 11 - "Conscientious Cooks VII (Sooke Harbour House)"
July 5 - "Conscientious Cooks III"
April 6 - "Conscientious Cooks I"
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