As one of the first restaurants in the area to embrace local and sustainable farming as a cornerstone of its mission, Bouquet’s menu is constantly evolving to utilize the best products from over fifty farmers and purveyors. Read more about these partnerships below.
The Monterey Bay Aquarium Seafood Watch® program helps consumers and businesses choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations. Our recommendations indicate which seafood items are Best Choices or Good Alternatives, and which ones you should Avoid. Parent company to Seafood Watch.
Smart Catch is an educational sustainable seafood program created by chefs for chefs with the purpose of increasing the sustainability of the seafood supply chain. With more than 90 percent of the world’s fisheries either fully fished or overfished, preserving marine life to assure stable fishing stocks and promoting sustainably farmed options is more important than ever.
Through Smart Catch, chefs have a chance to use their influence to lead industry efforts to maintain healthy, sustainable food sources both for now and for future generations. They will be able to expand not only our palates, but also our views.
STATEMENT OF PRINCIPLES: Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens our connection to nature. And the sharing of food immeasurably enriches our sense of community. Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
Food choices that emphasize delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.
Cultural and biological diversity are essential for the health of the earth and its inhabitants. Preserving and revitalizing sustainable food, fishing, and agricultural traditions strengthen that diversity.
By continually educating themselves about sustainable choices, chefs can serve as models to the culinary community and the general public through their purchases of seasonal, sustainable ingredients and their transformation of these ingredients into delicious food.
The greater culinary community can be a catalyst for positive change by creating a market for good food and helping preserve local farming and fishing communities.
VISION: Sustainable practices will be second nature for every chef in the United States.
Chefs Collaborative was founded in 1993 by visionary chefs including John Ash, Rick Bayless, Susan Feniger, Nobu Matsuhisa, Nora Pouillon, Michel Romano, and Alice Waters. They acknowledged their leadership in the celebration of the pleasures of food, and they recognized the impact of food choices on our collective personal health, on the vitality of cultures and on the integrity of the global environment.
Today, Chefs Collaborative is a membership-supported national 501c3 nonprofit comprised of chefs, food professionals and a network of more than 40,000 influencers, friends and followers. Our network continues to drive the market for sustainable food by changing menus, changing lives, and demonstrating the many merits of doing so for all eaters.
A network of chefs defending food biodiversity across the world.
More than 400 chefs, from restaurants, bistros and street kitchens – in Albania, Italy, the Netherlands,Mexico and Morocco – who support small producers, the custodians of biodiversity, everyday by using products from Presidia projects and the Ark of Taste, as well as local fruits, vegetables and cheeses, in their
The chefs are requested to add the names of the producers to their menus, to give visibility to their work. The Alliance chefs travel, meet with one another, participate in events and cook together.
In order to help guide Cincinnatians, newcomers, and visitors to food that is good, clean and fair, Slow Food Cincinnati awards the Snail of Approval to those exceptional producers, purveyors and artisans who contribute to the Quality, Authenticity and Sustainability of the food Cincinnati. At every opportunity, we consider how these themes reflect the hallmark Slow Food values of food that is good, clean, and fair.
reducing your impact
We work with restaurants to make smart, non-intrusive operational improvements. We can help you reduce your carbon footprint and offer more environmentally friendly menus. Many changes save restaurants money through lower utility bills, waste reduction and rethinking menu items.
On average, two-thirds of a restaurant’s footprint comes from the food itself. We help restaurants invest in climate beneficial farming practices. Restoring soil health is a primary solution to global warming. We are also working with the State of California to scale up carbon farming efforts.
A Zero Foodprint
Even the most sustainable restaurants still have a carbon footprint—no judgement! Zero Foodprint restaurants support environmental efforts around the world to offset their remaining emissions. This includes food-related climate mitigation projects and carbon farming efforts.