Restaurants To Become ‘Greener,’ Offer More Local Produce In 2009

According to Environmental Leader, the No. 1 trend among chefs was local produce, in a “What’s Hot” survey released by the National Restaurant Association. The study found that 89% of fine-dining restaurants serve locally grown items, and 9 in 10 believe that demand will grow in the future. 70% of adults say they are more likely to visit a restaurant that offers locally produced food items.

Why local produce? There are several benefits to buying local produce, such as supporting the local economy - directly supporting local businesses, local employment and keeping money in the local economy by cutting out the middleman, through direct selling, which in turn increases financial returns. In addition, buying local reduces the 'food miles' - the distance food has travelled from where it is produced to where it is purchased, and onto where it is consumed. Food distribution by road freight uses large quantities of fossil fuels and is a major contributor to air pollution. In fact, approximately ninety percent of all the fresh vegetables consumed in the United States are grown in California’s San Joaquin Valley. As a result, the average American foodstuff travels an estimated 1,500 miles before being consumed.

Move to Fresno if you like salads. If you live in Las Vegas, get your fork out for "cattle spinach" or common saltbush. Cows and sheep eat it and the Pima Indians used to eat the seeds like oatmeal. Can't be all that bad :)