I ordered a salad on vacation once. The first taste of that salad blew my mind. It was the absolute best salad I’d ever eaten in my life. From then on, I was a fan of fresh-picked and locally sourced foods.
The compounded environmental impact of moving food all around the planet is still an unknown quantity. When a restaurant truly embraces the farm-to-table philosophy, the food on their menu comes directly from local farms or farmer’s markets, not from hundreds of miles away.
Industrial agriculture has taken over. The majority of these corporations are purely profit-driven. When you visit a restaurant that gets food for its menu from its own on-site gardens, that’s got to be the ultimate, low-impact way to provide meals to the public.