Dining out, for the most part, has become a transparent process – at least, if you want it to be. Countless establishments now communicate where each item that's on your plate is sourced from. Farm-to-table restaurants have been on the rise for the past few years and have hit the mainstream. But for those growing up in impoverished communities – food deserts – this quality of food is non-existent. Fast food is all they've known growing up.
Enter the Sustainable Life Project (SLP), a culinary (specifically farm-to-fork) internship for at-risk teens run by chefs from Tender Greens. The California-based fast casual chain is known for its fresh, healthy, chef-inspired, farmer's market fare, and it wants to make a difference in the food community.
Most recently, Tender Greens and SLP are raising kickstarter money for a new in-production documentary called "Farm to Fork," which will follow SLP members on their journey in discovering "going local" at different farms and with a number of local artisans. Read More