Farm-to-table restaurants are a marketing gimmick, not a real solution to our broken food system. I worked in a "local" bistro in Portland where the menu bragged about Oregon mushrooms, but the olive oil, sugar, and even the flour came from industrial suppliers. Chefs toss around "terroir" like confetti while margins force them to cut corners. If we genuinely care about sustainable eating, we need systemic policy changes, not overpriced kale that traveled 20 miles but was grown in a greenhouse heated by fossil fuels.