Strategic menu choices can help keep local alive

02/1/2012 | QSR Magazine

Locally sourced meats and seafood topped a chef survey, but these local items may not be available for long unless chefs take action to support local farms. Being flexible about menus to maximize the amount of local ingredients used is a great way help sustain local farms. "We’ll create flavors based on what happens to be fresh in the market at that particular time of the year," says Daniel Rothfeld, CEO of gourmet pizzeria Tre’za.

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