Adam Richman Quotes

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.

You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from; you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.

The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.

There's not a single chef I know of that does not think about the politics of the food they're serving.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

People in Slow Food understand that food is an environmental issue.

I love the idea of farm to table and farmer's markets. I enjoy a meal more if I know I'm eating something that's good quality and good for me.

Know you food, know your farmers, and know your kitchen.

I do a lot of reading about food and the food industry, so I try to eat locally and go to the farmer's market.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

Protect the consumer by owning the product all the way from the soil to the table.

To address our current food system problems, I propose a series of local, regional, national and global conversations - starting around the dinner table - to rethink the food we produce, buy and eat.

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?

Agribusinesses should never dictate the quality of school meals.

Farm to table is a personal choice.

I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.

I'm a chef, so I really like knowing where my food is coming from.

Science, innovation, safety and affordability. Who could oppose United States food policy based on these core principles? Unfortunately, this idea has become unnecessarily controversial in agriculture.

I want to reshape fast food in America.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

We undervalue food in this country, yet Britain has beautiful food and beautiful growing conditions. It is astonishing the range we can grow.

I've always had a strong interest in how food is produced and in knowing where it comes from.