How Restaurants Are Surviving Climate-Fueled Price Spikes | Eater
"A high-end Peruvian restaurant in Portland that has adapted operations in response to climate-driven supply shocks: it removed salmon from the menu because of scarcity and poor-quality supply, maintains traditional ceviche despite volatile key-lime prices by absorbing margins, and sources ají chiles through a mix of vacuum-sealed Peruvian paste, imported frozen product, and a local farm partnership. Management uses bulk purchasing (50 cases of limes monthly), precontracting for shrimp, and diversified domestic sourcing to stabilize costs, and has expanded vegetarian offerings (including quinoa-based dishes and an upcoming quinoa risotto) as both a cost and climate-forward strategy." - Hannah Wallace
