Why Dine Green: Local Food

On average, produce travels more than 1,500 miles to get to our plates. This distance from farm to plate can create negative environmental effects such as more packaging, petroleum consumption, and increases in greenhouse gas emissions. To combat this, restaurants should try and source local food when possible. Not only is buying local more environmentally sustainable, but some of the most esteemed chefs give preference to local food because of its superior flavor and freshness. The Green Restaurant Association has three different environmental standards in regards to sourcing local food: Local: Food transported 100 miles or less from farm/orchard to your plate, using the most direct transpo

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