Don't forget: Earth Day is this Sunday. Even though the idea of reserving a single day on the calendar of our raging environmental hellfire is a little silly, it's more important than ever to stick to your soil guns and fight for our planet. We asked a handful of industry pros what sustainability meant to them. 


By Chef Chris Amendola | Photo illustration ChefsFeed

A big part of sustainability for me is sourcing. After that, everything falls into place.

This became a reality for me when I was working for Sean Brock at McCrady's. Growing up in Florida, I never really experienced farms, and how important the work they were doing was. Getting food was just like everything else: go to the store, and you can get whatever you want, whenever you want.

Once I took the job at McCrady's, I very quickly became very interested in the work that was being done on the farm we had for the restaurant. I would spend my time working on the farm in the morning and then taking that product to the restaurant to use for service that night. To plant a tiny seed and then watch it grow and take care of that plant or animal until it was time to harvest really changed my view on cooking.

[Because] I knew how much work went into growing or raising that product, I didn't want to let all that hard work go to waste. The more I learned about farming, the more I learned about how important it was to be sustainable with the products we use and who we source from. It taught me to eat with the seasons rather than ordering whatever came from halfway across the world.

So for me, sustainability started from sourcing properly, and now its just a way of life. Cooking product with more care creates less waste. Composting gives back to the earth so that we will be able to continue to grow and raise healthy products. I am always looking for ways to be more sustainable.

Edited and condensed for clarity.
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