Meet Shanti Allen, Executive Chef and founder of Alchemy, Ubud’s first completely raw vegan restaurant. Shanti meets me for our interview in a sundress and sandals, her long blonde hair loosely braided to one side. I follow her through the kitchen, where a bank of food dehydrators are concentrating flavors, and creating the textures raw […]
Chef Daniel Corey talks to us about seasonal menus, Luce’s green certification and the trend toward sustainability in the restaurant industry. Long before San Francisco-based restaurant Luce received its official Green Dining Certification from the Green Restaurant Association, the establishment had already committed to keeping things fresh, local, seasonal and sustainable. Today Luce is one […]
The colorful eatery is one of a growing network of restaurants around the country to embrace sustainability and become a Certified Green Restaurant. Southern Art and Bourbon Bar took an impressive 49 steps to conserve energy, eliminate waste and offer more fresh, local and organic dishes. In turn, the Green Restaurant Association awarded the popular […]
Ça Va, a 95% net-zero waste eatery, focuses on seasonal, local ingredients, and offers diners a chance to stick to their values as they step out for a bite. Restaurants across the country are going green and embracing sustainability in increasing numbers. One of the latest is Ça Va, located in the InterContinental New York […]
Chef and owner of Soléna restaurant in Bordeaux, France, talks to EthicalFoods.com about local sourcing in Aquitaine and how this year’s weather is affecting his menu.
Restaurants with their own farms gain a unique appreciation for what it takes to produce quality food. Using seasonal, organic ingredients—many of which come straight from Seidel’s own Fruition Farms—this talented chef is helping put Denver on the sustainable dining map.
In an interview with EthicalFoods.com, Chef Magnanelli talks about how climate change has impacted his restaurant and his reasons for choosing to source his ingredients locally.
As Ohio’s first certified green restaurant, The Greenhouse Tavern maintains two core principles- to use local, organic and sustainably produced ingredients and to operate under environmentally conscious guidelines. In an interview with EthicalFoods.com, Chef Sawyer talks about how interconnected his businesses are to local farms.
In an interview with EthicalFoods.com, Chef Dissen discusses his efforts to source and promote local, sustainably caught seafood.
As Executive Chef for both Graze and L’Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers. At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch. In an interview with EthicalFoods.com, Chef Tory Miller shares his thoughts on sourcing locally and the difficulties that climate change has brought to the restaurant industry.
The US produces more than 100 aquatic species for consumption, making the management of these fisheries an important topic in both environmental and ethical terms. As the demand for sustainable seafood increases, so has the focus on sustainable seafood practices in a chef’s culinary education.
Originally a fish shack and roadhouse, Nick’s underwent a major renovation in 2007, emerging as an elegant waterside restaurant featuring seasonal farm-to-table and sea-to-table California cuisine. Executive chef Austin Perkins spoke with us about sourcing local, sustainable seafood, meat, dairy and produce from the Marin Sonoma foodshed.