Locally grown food has been the signature of many big-city gourmet kitchens. But don't get the impression that sustainable restaurant fare always comes at a premium. Restauranteur Tod Murphy wants to take his place, The Farmers Diner in Quechee, Vermont, and turn it into a chain of diners throughout suburban America. Each location will be entirely supplied by mid-sized local farms. "Local good food shouldn't just be a rich person's item," he said. "It should be for everybody."
October 11, 2007
The growing consumer demand for ethical products has a lot in common with the organic food boom of a decade ago, including the difficultly ethical consumers face in figuring out which products actually live up to their lofty expectations. But while it is extremely unlikely that a government agency is going to step in anytime soon to create a similar set of requirements for "ethical products," independent certifiers like TransFair USA are stepping in to fill the need.
October 9, 2007