Saying that the food industry is invested in the environment is pretty much as big an understatement as saying that Bobby Flay kind of likes to grill.
There would be no food industry, no high-end restaurants, no nothing if there was no food to serve. All of that business-driving food is dependent on the ground it comes from. Chefs take this idea seriously, and while "going green" has become a buzzword within the past few years, they've been the words to culinarians across the country for decades.
They've also been the words that defined my culinary upbringing. I'm from New Jersey, the land of such wonders as Springsteen, "The Sopranos" and the Jersey tomato. For me, eating green — and I don't mean just my vegetables — has always been about eating locally-grown produce. The "local foods movement," as it's now known, has also become a popular way for ecologically conscious chefs to bring environmentalism into the kitchen.
Chefs who support the local foods movement buy produce and game from farmers within their area. The Union Square Café in New York City, which opened in 1985, is one of the most famous examples of this style of cooking; the restaurant purchases as much produce as possible from the venders at the Union Square Greenmarket. Not only does the local foods movement benefit the agricultural industry of a community, but it also helps keep things green by limiting pollution due to long-distance produce transportation. It also has its own set of culinary benefits. Since it takes as little time as possible for the produce to get from the farm to your plate, it is fresher, tastes better and has lost fewer nutrients.
Some restaurants take the idea of local foods even further and run their own farms. Joe's Farm Grill in Gilbert, Ariz. is located on a farm owned by the restaurant. This provides tremendous benefits to the owners, the patrons and the environment. There are no transportation costs and the owners grow only what they need, so there is no waste and they can keep their prices down. Plus, can you imagine how fresh a salad from Joe's must taste if they pick the lettuce, wash it and serve it to you in a matter of minutes?
Several of these ideas are taking root in our own backyard. Boloco and the restaurants in the New England Aquarium are Certified Green Restaurants by the Green Restaurant Association. To earn this distinction, these eateries have demonstrated their commitment to green dining through steps such as recycling efforts, supporting local agriculture and using biodegradable products.
Diners at more upscale restaurants in Boston can enjoy the benefits of the local foods movement as well. Chef Barbara Lynch, founder of the No. 9 Group of restaurants (including B&G Oysters, which, even though it's a splurge, has one of the best lobster rolls I've ever had), features locally-grown produce in her establishments. Chef Lynch even runs her own green grocer, Plum Produce, which sells produce grown exclusively in New England.
Tufts itself has a history of promoting sustainability and local agriculture; the dining halls frequently offer sustainable fish and locally-grown produce. This Wednesday, Carmichael and Dewick will be hosting a Harvest Food Festival that features locally-grown fruits and vegetables. So tomorrow, go to the dining halls, and when you swipe your ID card, know that you are supporting the local economy, helping the environment, and eating some tasty produce.
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Caryn Horowitz is a junior majoring in history. She can be reached at Caryn.Horowitz@tufts.edu.
