"The prospect of becoming sustainable is enough to make your head spin, especially when it comes to food sourcing. It’s about repairing decades of damage created by overfishing, harmful farming practices, excessive energy and water consumption, ever-growing landfills and pollution.
The solution is a journey where success is measured by progress--not perfection. ..."
--Christopher Koetke, CEC, CCE, dean of Kendall College School of Culinary Arts in Chicago, "Industry Voices" column, March 2009, Chef Magazine
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