Traditionally, the concept of sustainability referred to making enough money to keep a restaurant, or any business, up and running. In recent years, however, the term has expanded to take into account maintaining the environment that provides the raw materials businesses use. This is especially true for restaurants – businesses that would simply not exist if the supply of meat, fish, and plant-based food were not sustained. On this week's show, we hear from two chefs and a farmer who are doing their part to provide for their customers, while finding ways to live in harmony with the planet.