10 Restaurants Reveal What “Local” Food Really Means

bunsundesigns September 5, 2016

Local 360

Seattle, WA

“We try to get everything within 360 miles of our location. In the summer, up to 90 percent of our ingredients and in the winter, up to 60 percent meet that goal. If we cannot get it locally we try to find a local distributor.”

// general manager Sylvain Berthe

The Kitchen Restaurant Group

Colorado, Tennessee, and Illinois

“We strive to source within 350 miles of each restaurant as much as possible and we strive to be able to trace everything back to its original source.”

// co-founder Kimbal Musk

Arroyo Vino

Santa Fe, NM

“We have an on-site garden and farm. In the height of growing season, 75 percent of our produce comes from our farm. In winter it’s at 25 percent, but our kitchen is doing more with preservation and fermentation to increase that number.”

// general manager Brian Brigsten

Braise Restaurant

Milwaukee, WI

“Anything coming from the state of Wisconsin. We have our own distribution system to help procure ingredients, called Braise RSA. We not only source for Braise but 35 other food businesses in Milwaukee.”

// owner and chef Dave Swanson

Pharm Table

San Antonio, TX

“Texas products. Most of the people that we source from are farmers from the Austin area.”

// owner and chef Elizabeth Johnson

Noble Bistro

Oakville, ON, Canada

“The hard part is produce. We use a company called 100 KM Foods which sources everything from within 100 km (66 miles) of the general Toronto area.”

// chef John Ross

Greenhouse Tavern

Cleveland, OH

“All land-based proteins across the board are from within 200 miles, and we really only source ocean fish and specific regional items like olive oil from farther away. About 70 percent of seasonal produce is sourced locally. Our first choice is local product that is certified sustainable, humane, and equitable for farmers. If that’s not available, we purchase from someone local who may not have certifications but practices that way. After that, we look for someone local who shows interest in transitioning into those practices. If we can’t source locally, we look for national producers who practice sustainability.”

// chef Jonathon Sawyer

The Restaurant at Pawtomak Farm

Lovettsville, VA

“Most of the ingredients we use we grow ourselves. Beyond those our menu — from cocktails to sweets — is comprised 99 percent from ingredients found within 20 to 50 miles around us.”

// chef Tarver King

Climate Action / Stakeholder Capitalism
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