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"At my longstanding Berkeley restaurant, Chez Panisse, I have indelibly influenced how we eat in the United States. We have always bought directly from farms—prioritizing local, organic, regenerative produce and paying farmers the real cost instead of relying on a Sysco middleman—and the farmer even wanted our compostable material to enrich the soil, which made it a win-win; that practice informed my belief that schools should adopt a similar school-supported agriculture model." - Bettina Makalintal