Raising a Glass to Sustainable Food

Three Brewers Plate chefs talk to The Mark about their tasty and sustainable dishes.

This is what the 100-mile diet should be. Eight Toronto chefs prepare mouth-watering dishes using only ingredients either grown or produced in Ontario. Each dish was paired with a beer from a different Ontario microbrewery. Nearly 300 people came to the event, held at Hart House on the University of Toronto campus.

The Mark spoke with some of the chefs about what they were preparing and why they feel that supporting local agriculture is important.

Video Produced by Tony Ferguson.