Do you work at a restaurant that touts its commitment to sustainably sourced ingredients? If so, you may wish to put some weight behind that commitment by supporting two chef-driven groups battling to ensure the continued supply of sustainably raised products in the U.S. Their opponents: the oil and gas industry and a powerful mining conglomerate. Win or lose, these efforts demonstrate that people who work in almost any other industry simply don’t have the kind of clout chefs and ...

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