This series explores the foodservice sector 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.
On this part 8 of our Conscientious Cooks series, we listen in on a panel discussion hosted in 2008 by the Center for Urban Education about Sustainable Agriculture (or CUESA) located in San Francisco, California. The panel was themed around the concept of Climate Friendly Eating. Voices Gail Feenstra, food systems analyst, University of California Sustainable Agriculture Research and Education…