HURON, Ohio - The Chef's Garden's Farm Lee Jones recently participated in a panel at The Institute of Culinary Education in New York City to discuss the future of food with other industry experts.
Alongside Jones were Dr. Marion Nestle; Paulette Goddard, professor of nutrition, food studies and public health at New York University; Bret Thorn, food editor of Nation's Restaurant News; and other contributors, the Chef's Garden said.
"It costs more to produce food the right way," Jones said. "But we can either pay now or pay later. Health care costs in this country are staggering, and I believe the poor nutritional value of the foods we eat is a big part of that. One reason is that foods begin to lose nutrition after they're harvested and even more so if they're highly processed. I am confident that with increased education and awareness, consumers will begin to recognize the value in food grown with consideration for their health and the health of the environment."
Learn more about The Chef's Garden at chefs-garden.com
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