For local restaurants, serving “sustainable” food from local farms can be appetizing to eco-conscious eaters. But the demand for locally grown food can often outstrip supply, forcing chefs to look elsewhere for what’s fresh. Kojo explores the challenges some restaurants and their suppliers face at a time when “eating green” is more popular than ever.


  • Steve Ells Founder and CEO, Chipotle Mexican Grill, Inc.
  • Jane Black Food Reporter, Washington Post
  • Mitch Berliner Specialty Food Distributor; Restaurant Consultant; and Founder, Bethesda Central Farm Market

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