VOICED: A 100-mile diet to reduce your carbon output

The video discusses the shift towards using local ingredients at Raincity Grill in Vancouver, highlighting the evolution of menu planning to focus on what's available locally. It explores the role of the University of British Columbia in urban farming and the importance of eating seasonally. The video also compares local food practices in North America with global trends and addresses the challenges of local sourcing, emphasizing the potential for change in North American eating habits.

What changes have chefs at Raincity Grill made regarding their menu planning?

How does the availability of seasonal produce affect menu planning in restaurants?

What are some sustainable methods of urban farming being studied at the University of British Columbia?

What challenges do critics mention regarding local agriculture in Canada and the US?

In what ways are locavores trying to change eating habits in North America?