This brings us back to the initial sugar example. The question is not really organic vs. conventional sugar. Instead, it’s about which ingredient has the lowest TRUE cost? Considering the cost of soil degradation, greenhouse gas emissions, water pollution from runoff, you see that while conventional cane sugar appear to be cheaper, that price doesn’t cover the true cost. They are actually more costly to people, health and the environment than the organic cane sugar.
By considering true costs when making purchasing decisions, consumers and food sellers can be agents of change. Just by looking into the sourcing story behind your ingredients, you can make a judgment as to whether they’re sustainable and whether you’re willing to pay for that sustainability.
The future of sustainable food production has the potential to improve food quality and the environment. You can make a difference by considering true cost, by looking for sustainable ingredients, and by supporting chefs, restaurants and caterers whose practices reflect this philosophy.