It’s all about the food! Locally grown food tastes better because it’s fresher, and organic produce just tastes better. New York has many chefs who have built their reputations on locally sourced or organic produce, but increasingly, organic items are showing up even at casual dining restaurants.
Why source locally and organically? The tips below provide their own answers. The resources tell you where and how.
- Buy locally grown foods and ingredients from local farmers. It saves the energy that would be used to transport the goods, reducing greenhouse gases, and your foods will be fresher and taste better.
- Look for organic produce whenever it’s locally available. In some cases the taste difference is worth a price differential (organic carrots are practically a different vegetable than conventionally grown carrots—you won’t need to add sugar in cooking!).
- Sometimes organic doesn’t cost more. By buying organic you are eliminating the use of harmful pesticides and herbicides.
- Serve with the seasons, e.g. emphasize root vegetables in winter. Try to eliminate foods that are brought in from far away during the off-season, such as autumn asparagus and strawberries.
- Serve fish only from sustainable fisheries (check Seafood Choices or Seafood Watch)
- Compost all vegetable matter (there are commercial carters who do this).
Thank you to Louise Shafia of Lucid Food for her assistance on these tips and resources.