Boiler plate on menus re organic & sustainable
Perhaps naively, I greeted such statements with delight and gratitude till one turned up on the menu of a place where I know beyond any doubt the chef/owner doesn't even really comprehend "sustainable" when it comes to seafood and I'd bet the farm Sherlock himself couldn't find anything organic in the kitchen.
I think it's the most cynical move I've encountered in the world of food. Not only does it make a mockery of those chefs and owners who spend the extra effort and money to follow those principles, it lures those of us who care deeply about eating with an eye to both personal and environmental health into believing that's what we're doing.
I'm in San Francisco; I'd love to hear from others--both local and not--with their experiences and suggestions for curbing this trend.
I realize the Health Dept. inspectors are swamped and probably would not appreciate an extra burden, so there probably has to be another approach to stopping this deceptive practice.
I think it's bad when restaurants do that. But, I do understand (here in the Bay Area) why it happens. People are so stuck on eating that way, but they are not willing to pay the prices, so some people cheat. I would think however, there should be some regulation, because the product you get is not the product that is advertised.
"Organic" (the term) carries some legal weight (at least certified organic does). I don't think the term "sustainable" has a precise legal definition wrt food and restaurants. I may be wrong, though.
Agree that it is calculating on the part of the owner in your example above--how sleazy to prey on the good intentions of others (who wish to truly eat organically and sustainably).