5 Winning Sustainable Sourcing Strategies for Restaurants

Sustainable Sourcing Strategies for Restaurants and Food Companies

Why Sustainable Sourcing is No Longer Optional

There was a time when “farm-to-table” or “farm-to-fork” were trendy buzzwords some restaurants advertised, presumably to impress diners. Sure, there were chefs, farmers, restauranteurs and entrepreneurs who were the pioneers of farm to table, and in my mind, heroes, preparing food sustainably. They should be celebrated for introducing sustainability to the hospitality industry.

I think most people understand the compelling recommendation of consuming less red meat, pork, chicken, etc. for health and sustainability. Most similarly understand the benefits of avoiding highly-processed foods and consuming more seafood, seaweed, vegetables, pulses, and seeds.

But today, sustainable sourcing is no longer just a marketing tool or counterculture rallying cry—it’s becoming a business necessity and presents an incredible business opportunity for those willing to embrace it.

With food production responsible for 25% of global greenhouse gas emissions, restaurants are under pressure to rethink how they source ingredients. At the same time, consumer preferences are shifting rapidly. A 2024 survey found that 62% of diners prioritize restaurants that embrace sustainability, and a growing number are willing to pay more for ethically sourced meals. Many consumers use their purchasing power to support businesses that have a strong sustainability story

But it’s not just about consumer demand. Sustainable sourcing can also improve operational efficiency, reduce costs, and even safeguard your restaurant against supply chain disruptions. By partnering with local farms, adopting waste-reducing technology, and leveraging new procurement strategies, restaurants can create a more resilient business model while reducing their environmental impact.

So, how can restaurant owners transition to sustainable sourcing in a way that makes sense for their bottom line? Let’s break it down.

Emerging Strategies for Sustainable Ingredient Sourcing

1. Local Sourcing: Beyond the Farmers’ Market

Buying local is one of the most effective ways to cut down on carbon emissions from transportation while ensuring peak ingredient freshness. But today, local sourcing goes beyond just farmer partnerships. Many Chefs are embracing hyperlocal production systems like popular rooftop gardens, hydroponic towers, and even urban beekeeping to bring ingredients even closer to the plate. Locally grown, seasonal foods are simply fresher and, to me, taste better. I especially support purchasing delicious, ‘very’ ripe fruits and vegetables which are less expensive as these foods are not ‘beautiful’! And as a former beekeeper, I understand eating local honey, propolis and other hive products are great for allergies, healing wounds, fighting infections … and I love seeing a small, square of the honeycomb served on restaurant plates-delicious!

Great Chefs such as Thomas Keller, Dan Barber, Melissa Kelly have some of the finest restaurants in America with amazing gardens. They grow herbs, lettuces, vegetables, fruit and produce honey for their menu.

Case Study: Gather in Omaha grows 400 pounds of produce per month using 61 aeroponic towers inside their restaurant, dramatically reducing their reliance on external suppliers.

Actionable Tip: Explore partnerships with community-supported agriculture (CSA) programs or form a collective with other restaurants to support a local regenerative farm.

2. Vertical Farming and Controlled Environment Agriculture

The future of local sourcing may not be in traditional soil farming at all. Vertical farming and aquaponics systems allow restaurants to grow fresh produce indoors, regardless of climate or season. I’ve visited several vertical farms and evaluated many herbs, lettuces, and greens grown ‘vertically’and find this to be very impressive. Although I do not believe the flavors are as good as produce grown in soil, I am a big fan of vertical farming, especially since there are so many people in areas (food deserts) who need fresh produce. I think the cost needs to be figured out so more of this innovation can happen and more people can enjoy fresh produce.

These systems:

Use 95% less water than traditional farming.
Yield 390 times more produce per square foot than soil-based farms.
Ensure year-round availability of high-demand herbs, leafy greens, and microgreens.

Example: Dubai’s Teible restaurant sources 40% of its produce from on-site vertical farming towers, reducing spoilage losses by 60%.

Actionable Tip: Restaurants with limited space can invest in modular hydroponic units that integrate directly into kitchen operations.

3. Regenerative Agriculture Partnerships

Throughout my career I’ve enjoyed visiting large and small farms and speaking with farming experts who are growing food for our country. For years these experts have been sharing their concerns that our vegetables may be lacking healthy nutrients due to poor soil.

Organic has long been positive signal to consumers, but regenerative farming or agriculture is a newer term gaining popularity with many saying it is better. This approach actively restores soil health, increases biodiversity, and sequesters carbon, making it one of the most impactful sustainability investments a restaurant can make. In many instances, improving the soil practices are based upon the practices of farmers from hundreds of years ago.

Example: Stissing House, a fine-dining restaurant in Pine Plains, New York, has built regenerative practices into their operations. According to an article from Restaurant Business magazine, the restaurant buys pork from a local farm that uses pigs to till and regenerate the soil. The farm also grows grain as a cover crop and has a mill that stone grinds the grain, and Stissing House uses it in baked goods.

Actionable Tip: Restaurants can speak to their distributors to ask about products from regenerative agriculture farms. The Regenerative Organic Alliance also has a directory on their website of certified farms and products.

I’ve worked with many large companies where vegetables were literally ordered/purchased a year in advance. The farmers then plant and grow the vegetables requested to satisfy preorders.

4. Circular Economy Strategies: Waste as a Resource

Restaurants generate 11 million tons of food waste annually in the U.S. alone. Upcycling waste into valuable ingredients can reduce disposal costs and boost sustainability efforts. This innovative approach transforms potential food waste into valuable ingredients and products, aligning with growing consumer demand for eco-conscious dining experiences.

As I did my research for this article I happened across an excellent podcast I would recommend everyone listen to. The show is called Six Inches of Soil and the episode called “Uncultivated: Veggie Vibes” discussed many of the topics I explore in this blog.

< Older Post

Newer Post >

Week 13-Bone Broth, Stock or Brodo

By Tom Griffiths • October 28, 2026

Chef Tom's Cooking Class Minute-Week 13 What the Heck Is Bone Broth? What’s your take on bone broth? Is it a new name for an old culinary tradition, or do you prepare yours differently? It's soup season! I use stock as the foundation for most of my soups. I’m clear on what a stock is, but what exactly is bone broth? I’m not totally sure where the culinary definition ends and the marketing begins. Broths seem to be healthy for us; they can provide protein, gelatin, collagen, electrolytes and amino acids, depending on the ingredients and how they’re prepared. The nutritional value varies, but they can help with hydration and protein intake. I’ve traveled throughout Asia & Europe to learn about stocks, broths and soups-I didn't find much information on bone broths. I even visited Chef Marco Canora, bone broth expert to discuss the recipes & techniques he uses to prepare his delicious Brodo bone broths at his restaurant Hearth in NYC. I think of bone broth as a traditional broth, similar to French petite marmite, Italian brodo, or the rich broths used as the foundation for Japanese ramen. One thing I know for sure: bone broth is not simply a collection of leftover meat and vegetable scraps you’ve saved in the freezer and boiled together when you feel like it! Chef Tom’s Tips: What’s the Difference? Stock: Traditionally prepared with bones, aromatics, seasonings & water. Broth: Prepared with meaty bones, aromatics, seasonings & water. Cooking time depends on the bones and the type of stock you’re making. Fish stock, or fumet, needs only about 30–40 minutes. Chicken stock generally simmers for 3–4 hours. White beef stock may take 5–6 hours. A few important points: I prefer to keep stock at a gentle simmer rather than a rolling boil. Some chefs bring the stock to a boil, strain and rinse the bones, and then start again with fresh water. I prefer not to use this method because I feel we may lose some flavor in the process. Carefully skim fat and impurities from the surface as the stock simmers. This helps produce a cleaner, clearer stock. Remember, stocks are recipes, too. Use consistent measurements so you can standardize your results and reproduce the same quality every time. Generally very little salt is added since stocks are used for a variety of cooking recipes. I also like to experiment with ingredients that add flavor and acidity, such as tomatoes and leeks. Mushrooms, ginger, lemongrass, saffron, star anise and Parmesan cheese rinds can all add another dimension to a broth. Each ingredient brings something different to the pot, so consider the flavor you want in the finished product. Check out my new Soup e-cookbook, 'From the Pot to the Table' only $9.95! Order your copy here: https://www.globalcuisineconsulting.com/.../from-the-pot...

Week 12-Beer 𝐚𝐧𝐝 𝐚 𝐆𝐨𝐨𝐝 𝐁𝐫𝐚𝐢𝐬𝐞

By Tom Griffiths • October 28, 2026

Chef Tom’s Cooking Class Minute – 𝐖𝐞𝐞𝐤 12 𝐌𝐨𝐢𝐬𝐭-𝐇𝐞𝐚𝐭 𝐂𝐨𝐨𝐤𝐢𝐧𝐠: 𝐁𝐞𝐞𝐫 𝐚𝐧𝐝 𝐚 𝐆𝐨𝐨𝐝 𝐁𝐫𝐚𝐢𝐬𝐞 I like beer! And of course, beer is good for more than drinking! It adds a wonderful depth of flavor to soups, stews and braised meats. The trick is choosing the right beer for the dish. A light lager, a malty brown ale and a dark stout each bring something different to the dish. And no, you don't need to use your most expensive bottle to make a good stew! I was reminiscing about International Cuisine class at the Culinary Institute of America. Chef Bruno Ehlmer was my instructor. I still remember the delicious foods we made in class; goulash soup, coulibiac, paella and carbonnade à la flamande, the traditional Flemish beef & onion stew made with dark beer. These were my favorites. There are several local breweries in town, so I recently stopped by to pick up a Belgian-style brown beer for my beer-braised chicken stew with onions. I use local, seasonal ingredients whenever I can, & this seemed like a good excuse to visit a brewery and bring a little Belgian inspiration into my kitchen. I had a fantastic Octoberfest in my research that day… hahaha 𝐀 𝐅𝐞𝐰 𝐓𝐢𝐩𝐬 𝐟𝐨𝐫 𝐚 𝐩𝐫𝐨𝐩𝐞𝐫 𝐁𝐫𝐚𝐢𝐬𝐞 𝐋𝐨𝐰 𝐚𝐧𝐝 𝐬𝐥𝐨𝐰 cook it slowly in a flavorful, fairly thick gravy. In my experience, cooking at too high a temperature or in a thin liquid leaves the meat stringy instead of tender & succulent. 𝐁𝐮𝐢𝐥𝐝 𝐭𝐡𝐞 𝐟𝐥𝐚𝐯𝐨𝐫 𝐟𝐢𝐫𝐬𝐭 dredge the seasoned meat in sifted flour & brown it in clarified butter with sliced onions. This dish is flavored with mustard, vinegar, a little brown sugar & thickened with bread. 𝐋𝐞𝐭 𝐭𝐡𝐞 𝐨𝐯𝐞𝐧 𝐝𝐨 𝐭𝐡𝐞 𝐰𝐨𝐫𝐤 braise or stew in a covered pot in the oven. I like Le Creuset pots & pans. The heat is more even, and there is less chance of scorching the bottom of the pan. Uncover the pan for the final 30 minutes so the sauce can reduce and form a delicious glaze over the meat. 𝐂𝐡𝐨𝐨𝐬𝐞 𝐲𝐨𝐮𝐫 𝐜𝐡𝐢𝐜𝐤𝐞𝐧. I like Bell & Evans chicken thighs for this method. I often leave the skin on for flavor and brown it well before braising. I leave the bones in, but boneless thighs are perfectly fine. You can even cut them into bite-sized pieces for easier serving. The skin can be left on the plate or eaten, depending on your preference. Serve the stew with buttered noodles or boiled potatoes. Both are excellent for soaking up the gravy. One last tip: Don't assume that any beer will give you the same result. Think about how the bitterness, maltiness or roasted flavors will work with the meat & sauce. What beer do you like to cook with?

Stocks, Broths and Bone Broth

By Tom Griffiths • October 22, 2026

In my opinion, a great broth begins with a properly prepared stock. Homemade stock is one of the fundamentals I encourage every cook to learn. It is quite simple to prepare but takes some time, but much of that time is hands-off, and the results are worth the effort. I understand that there are plenty of stock 'products' on the market-bases, bouillon cubes, shelf stable boxes etc... these are simply not good. My approach is straightforward: start with good ingredients and give them the time they need. Fish stock requires only about 30–40 minutes, while chicken stock generally takes three to four hours. Beef stocks can take considerably longer, depending on the bones and the result you want. I prefer a gentle simmer rather than a rolling boil. It helps keep the stock clear, and careful skimming and proper straining make a difference in the finished product. There is plenty of room to experiment, too. Mushrooms, ginger, lemongrass, herbs, spices and Parmesan rinds can add their own character to a broth.