DC area restauranteurs are closely following trends that encourage fresh, local ingredients, and menus that change according to the season. Chefs welcome the trend, as the fresh produce and meat often has more flavor and can be much more sustainable on the environment. More and more local farmers are willing to deliver fresh ingredients straight to the kitchens of DC’s restaurants, and patrons are becoming more aware of where their food is coming from.
Put together, these changing attitudes are changing the dynamics of dining in the city. The trend towards eating local also helps the regional economy, and puts the focus back on smaller farmers who often practice sustainable farming methods, using fewer chemicals, and raising healthier livestock.
