Restaurants seem to be heading in a good direction as far as food quality and food sustainability. I recently dined at Noble, a new restaurant on Samson St., and was pleased to see local food being a primary focus in Chef Steve Cameron's menu. A roof top garden above Noble is also in the works! The more green on roofs the better, obviously. At Fork Restaurant in Old City, where I once worked, the vast majority of produce comes from the local farms of the greater Philadelphia area. For years, Fork has been a standard setter for food quality. And now with Chef Terence Feury, it's going to a new level. The best stuff I've ever seen has been rolling in to both Fork and Fair Foods Farm Stand(where I volunteer on Saturdays) thanks to LFF, Green Meadow Farm, and many others. I hope that we'll see more and more improvement in the restaurant industry on issues of sustainability, cause we have a long way to go. Our (Michele and I) meal at Noble was spectacular by the way.