by Anthony Fassio
When contemplating the better food movement, source verification is the groundwork of the topic. The desire and need to understand the source of our food is built into Natural Gourmet Institute's founding philosophy. The criteria that food should be local, seasonal and traditional are part of Dr. Annemarie Colbin's Seven Principles of Food Selection.
In its current incarnation, the American food system is laden with hidden dangers, which range from added sugars to inhumane living conditions. It is the consumer's right to know what they are putting in their body and how it was produced; source verification calls for such transparency.
By promoting source verification as one of our major initiatives, we hope to help teach the average consumer that food is more than just flavor and texture. Who grows our food, how it is treated, and the processes it undergoes to reach our plates, are all loaded questions. Source verification is not about changing said practices, but simply striving to know as much about them as we can.
Above all, source verification is just as much the consumer's responsibility as it is the makers' and growers' of food. Consumers should make the effort to learn where their food is coming from, how it is grown, the impacts the ingredients they choose have on the planet, and the ultimate effects on their health. It is the consumer's obligation to have an intimate connection to their food – this builds intelligence about sustainable versus destructive growing practices, fosters respect for all labor involved, and opens the conversation to inspire innovative solutions within the supply chain.
In line with this philosophy, NGI employs rigorous ingredient sourcing practices. Every ingredient that comes through our kitchens is carefully selected for its nutritional value and sustainable growing methods. With that said, our practices today are not perfect, but we are constantly striving to achieve a more ideal state. One of the ways in which we are always aiming to improve is increasing local spending. We achieve this by sourcing local ingredients through the Union Square Greenmarket, as well as FarmersWeb (a web service that connects buyers with local producers), whenever possible.
Check out our produce, grains, meat, fish and dairy Ingredient Statements for specific details about our sourcing criteria. An overview of these criteria is now available in a convenient wallet-sized leaflet, which is perfect for use on the go whenever you're shopping for groceries. Stop by our front desk and pick up a copy.
More info:www.naturalgourmetinstitute.com/news/what-is-source-verification
Anthony Fassio is the CEO of the Natural Gourmet Institute and also serves as the Chair of Slow Food NYC.