The phrase of “products with purpose” is finding its way into more news stories, more discussions within a company—including at The Chef’s Garden and the Culinary Vegetable Institute—and into more conversations with customers.
At The Chef’s Garden, we’ve been talking about sustainability in agriculture for a really long time—and doing far more than just talking about it, putting our philosophy into daily practice. We’re encouraged to see how this subject is becoming a key part of the conversation about the future of food and, as the discussions continue, the language we use about food and sustainability naturally keeps evolving.