The Flavors of Regenerative: Culinary All-Stars Share Insights into the Future of Food Service

Whether you are hunting for ingredients for brands, retail food service or restaurants, the traditional route is easy. Find a distributor. Order ingredients. Wait for the bounty to arrive. But some of the most ambitious chefs and brand entrepreneurs in the United States ditch that well-worn path for a more challenging journey—they work directly with local regenerative farmers, and even farm themselves, to source their ingredients. Why? Flavor. Texture. Supply chain. Support for local agriculture. Attend this incisive conversation with three culinary leaders who lean with force into local regenerative agriculture.