I worked as a line cook for four years, and I can tell you that the farm-to-table movement has done more for restaurant marketing than for actual food quality or environmental impact. Many places source a few local vegetables for the garnish while shipping in cheap frozen proteins and call themselves sustainable—I've seen it from the inside. Local sourcing is an admirable goal, but shouldn't we demand that restaurants prove their claims and stop charging a 50% premium for what is basically a rebranded Sysco order?