What (if any) responsibility do chefs have to the greater community with regard to a sustainable food system? That’s the question at the center of the recent New York Times article, For Them, a Great Meal Tops Good Intentions, featuring chefs Thomas Keller and Andoni Luis Aduriz of Spain.
The article has stimulated an intense conversation among chefs and other stakeholders in our community about what role chef’s ought to play in influencing our food system. We’d like to hear from you. Are flavor and sustainability compatible? What does sustainability mean to you – is it the same as “local?” What enters into your decision-making when sourcing ingredients from far away? Do you think chefs have a responsibility to be role models when it comes to sustainable cooking?