Since it was my birthday, P of course chose a restaurant that was locally and sustainably sourced. The chef, Michael Leviton is part of the Chefs Collaborative, a nonprofit for chefs to use and spread their knowledge on sustainable foods. I love the idea behind Chefs Collaborative, but I often wonder whether education is the answer. Is simply learning about sustainable food going to encourage one to eat more of it? Like, are people not eating sustainably because they don't know enough about it or are there other factors at play? I have been thinking about this a lot, but I want to do more research to confirm what I think. I will get back to you in the next post.