local sourcing Quotes

Buying from a local farmer can mean that he makes a two-hour extra truck drive, which can damage the environment more than a bunch of bananas on a boat.

Wherever possible, I like to use home-grown or locally produced ingredients.

Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients. I admire the courage and self-reliance it takes to start your own business and make it succeed.

Everywhere I go, I always look for creative entrepreneurs, whether it's artisans and craftsmen, small farmers and gardeners, or restaurateurs who use fresh, locally sourced ingredients.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

I have ice cream every week. Maybe twice. I live for ice cream, but not just any ice cream. It has to be locally sourced and usually somewhere I can walk to.

Homemade gazpacho tastes different than any gazpacho you can buy because you know exactly how much time it took for each plant to mature. That's why I would encourage buying at a farmers' market or at Whole Foods, because it comes straight from the source to your table.

All these newspapers used to have foreign bureaus. Now they don't. They call us to explain to them what's happening in Moscow and Cairo. Most of the outlets are reporting on world events from Washington.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

Young people, especially, are turning away from McDonald's towards healthy, locally-sourced options like Next Door and Sweetgreen.

All it takes is to pick up that one piece of trash you pass everyday on your way to work. Or to turn the water faucet off when you're brushing your teeth from afar. Or to compost. Or to buy 100 percent post-consumer recycled paper. Or to utilize vintage stores and secondhand markets. Or to fully devote yourself to only buying vegetables from local sources. It is remarkably easy to incorporate sustainable choices into our everyday, busy lives.

The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance.

One has to understand China correctly. Our management there consists of native Chinese, we produce locally and our suppliers also come from China. In this way, we too can also enjoy the cost advantages.

The model of Coca-Cola is local, whether it's investing, partnering, sourcing, producing, or selling. We market and distribute locally; we pay taxes locally. And it works.

Farm to table is a personal choice.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

I'm actually no longer a strict vegan. I don't hang out in the cheese section - I don't even eat cheese. I don't drink milk. But every once in a while I'll have an egg. I'm going to eat eggs that come out of my next-door neighbor's farm, that's just the way it is.

Organic is loaded with a sense of rightness, with a set of rules. I would much rather someone bought food that was local and sustainable but not organic than bought organic food that had to be shipped across the world.

Buy foods from nearby farms and have that food served in the cafeteria.

I shop at the market, and that informs what I make.

In Joel's view, that reformation begins with people going o the trouble and expense of buying directly from farmers they know - "relationship marketing," as he calls it. He believes the only meaningful guarantee of integrity is when buyers and sellers can look one another in the eye, something few of us ever take the trouble to do. "Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?"

If you want to make something dirt cheap, make it out of dirt–preferably dirt that is locally sourced.

Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.

At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food.