What’s more sustainable than a burger or fries?
According to a new report by the Food Policy Institute, there are around 4.5 million restaurants in America that are either “sustainable” or “sustainably produced.”
And that’s just the restaurants in their “sustained production” categories.
The report, which looked at the “satisfaction of customers” with each restaurant and their contribution to the US economy, found that of the 5.7 million restaurants that are certified as “sensible and environmentally friendly,” nearly 2.3 million of those are in the “efficient food production” category.
This includes the restaurants that produce no waste and use renewable energy, which means their production processes are completely environmentally sound.
“There’s a lot of people who have been making a big deal out of the fact that they’re producing waste and they’re not sustainable,” said food policy expert Adam Smith, co-founder of the Food and Water Watch foundation.
“It’s very easy to be against sustainable agriculture, but there’s also a lot that is sustainable about food production and food consumption.”
When people are consuming the food that they’ve been fed for the last 100 years, that’s where sustainability comes in.
“While sustainable farming has become increasingly popular in the past decade, the new report found that only about 1.5 percent of the food on the market in the United States comes from sustainable farms.
While this is good news for people who are buying and eating sustainable products, it’s not the case for those who are looking for a sustainable diet.”
It’s going to take a lot to make people buy from sustainable producers.””
But it’s also going to make it hard for the people who do really care about the food they’re eating to do it.
It’s going to take a lot to make people buy from sustainable producers.”
The people who really care and want to do this are going to have to look at a lot more than just the ‘sustainability’ thing.
“The report found some of the most environmentally sustainable restaurants in cities like San Francisco, which ranked in the top 20 most sustainable in the nation.
While the city has a population of about 50 million, the food produced on its farm is actually quite healthy, Smith said, because the food is not genetically modified.
He pointed to a list of sustainable food producers that included farms in the Bay Area, which produce local foods.
The report did not take into account the more than 2.7 billion pounds of food produced in the U.S. annually, or the fact it’s possible to produce the food you want to eat in just 1.6 billion square feet of space. “
The list that we looked at is not a perfect picture of what California is, but it’s definitely representative,” Smith added.
The report did not take into account the more than 2.7 billion pounds of food produced in the U.S. annually, or the fact it’s possible to produce the food you want to eat in just 1.6 billion square feet of space.
And while these statistics may seem small, it means the food we eat on the farms is more sustainable, Smith added, and it can help make a difference in the lives of the people that depend on the food.
“We’re seeing more and more food that’s produced sustainably, and that’s a good thing,” Smith noted.
“People want to be healthy and they want to have healthy meals.
We need to make sure that we’re providing healthy food to people and that it’s safe and it’s nutritious.”
While the report found the most sustainable restaurants may not be in the big cities, there is a strong need for these restaurants in rural areas and cities, where there are often no other options.
Smith said that many rural restaurants don’t have access to the Internet, so it’s critical to reach out to these restaurants to learn more about the sustainability aspects of their food.
He said it’s important to look for places that have a lot in common with one another, such as how they use local and sustainable ingredients.
“There’s really no shortage of places that are really good about sustainability,” Smith told ABC News.
“If you’re looking for restaurants that make healthy meals and are going about it in a way that’s sustainable, that doesn’t use genetically modified foods, that has a lot on its plate, it will really help the people around it.”