Chefs are some of the best proponents for organic dairy farming due to the better quality and taste of dairy products with no pesticides, antibiotics, or synthetic hormones. On the same token the cost of organic food can be up to 20% higher than other forms of dairy farming. Most chefs decide on a happy medium with a good mixture of both dairy varieties even though the supply of organic dairy has been dwindling in the past few years. For more information the link is.
https://www.chefscollaborative.org/uploads/CC_Dairy_Communique_Oct_06.pdf
2 comments:
I think that the chefs of today make
good choices by not using gmo's. They
choose to use organic and locally grown foods. When i become a chef i think that i will try to use locally
grown food because there is little or no difference between the two when placed side by side. I will probably
go with what is the most cost effective without sacrafising quality.
As for organic, YES its might be better but wholesale is better for most of america. Most of america have a life style they can't break so for most american wholesale is best.
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