Does sustainable food taste better?
Almost always, and for a number of reasons. The best chefs around the world source their kitchens from sustainable sources because they know that sustainable agriculture turns an eye toward the long-term health of the soil, building the levels of organic matter, biodiversity, and insoluble nutrients. This soil produces healthier, better tasting plants. It also means farmers need to apply fewer pesticides, which means fewer petroleum-based off-flavors are being introduced to your food. They also know that eating sustainably means eating in season, when local food is at its very best: aromatic melons, plump heirloom tomatoes, and intensely sweet corn in late summer; crisp, red apples and gallons of cider in autumn; buttery, high-roasted parsnips in winter; grilled shoots of asparagus in spring. Sustainable food, intended for local consumption, can be raised from heirloom varieties bred for taste and left to ripen on the vine; conventional produce must be bred to withstand the force of me
