Locally sourced meats and seafood are a top sustainability trend.
It even earned a 20 min satire plot in Portlandia about a couple that want to know more about Calvin the chicken – I won’t ruin it > http://https://www.youtube.com/watch?v=WAlWrT5P2VI
While the show is really a satire about millennials, the food source trend is really becoming a lifestyle choice across all age groups.
Hudson Riehle from the American Culinary Federation said, “They (consumers) have become much more riveted on learning about where their food comes from, as well as the different production methods for that food,”
So jump on the bandwagon! Boston has countless restaurants that are source locally, and instead of letting you get lost on Yelp, we want to put our choices down for you.
Best friends Anthony and Jon started a business together around a simple idea – make fast-food “real” by making it the way it should be… by people, not factories. Find locally-raised, house-ground burgers, hand-cut fries and sweet potato fries, all-natural shakes, and fresh salads.
Taranta is Southern Italian cuisine with a Peruvian twist. Chef-Owner José Duarte’s creation became a green certified restaurant in October 2007 after completing several environmental changes. Taranta has received the City of Boston Green Business Award in 2008 and is continuing a sustainable, carbon neutral business practice for the future.
Mare’s menu is based almost entirely on certified organic and sustainable seafood from around the world, including deep water fish and cultivated shellfish. The restaurant prides itself on its philosophy of creating simple yet elegant dishes using ingredients that bring out the natural flavors in its fresh seafood and all-natural vegetables.
Executive Chef Mark Sapienza, offers a variety of locally-sourced and produced foods in addition to house-made items. He has a direct relationship with local farmers and artisan food purveyors to offer the best meat, seafood, cheese, fruits, vegetables, and herbs.
Equal Exchange’s mission is to build long-term trade partnerships that are economically just and environmentally sound, to foster mutually beneficial relationships between farmers and consumers and to demonstrate, through their success, the contribution of worker co-operatives and Fair Trade to a more equitable, democratic and sustainable world. They keep these principles in mind with every purchasing decision, from locally-produced milk and half & half, to fairly traded chai and chocolate sauce, to compostable cups, and ethically sourced merchandise.
No. 9 Park provides an intimate, European-scale setting in which to enjoy Chef Barbara Lynch’s refined cuisine. The menu showcases an artful blend of regionally-inspired Italian and French dishes with an emphasis on simplicity, flavor, and local ingredients.
Located in Boston’s Fort Point neighborhood, Sportello (Italian for counter service) offers a menu of Chef Barbara Lynch’s trattoria-inspired Italian dishes for both lunch and dinner, with farm-fresh ingredients brought in by local suppliers. Enjoy a bowl of handmade pasta and a glass from their artisanal wine list.
Be good. Eat good.