#farm to table

With sustainability on the rise, are you still eating out-of-season produce?

Does anyone else think fine dining ignores sustainable gastronomy trends?

What's your take on the rise of hyper-local, zero-mile gastronomy trends?

Is farm-to-table a genuine sustainability shift, or just a premium-priced trend for the wealthy?

Is the whole farm-to-table movement genuinely worth the extra cash or just a marketing gimmick?