Why I Joined Good Food 100

In an industry driven by image, the Good Food 100 Restaurants list stands out by focusing on something deeper: transparency.

When I chose to participate in the Good Food 100 assessment, it wasn’t about chasing another accolade—it was about putting our values on paper. Through an in-depth third-party audit conducted by the University of Colorado Boulder’s Leeds School of Business, the program tracks how much of a restaurant’s purchasing budget directly supports local, sustainable, and ethical food systems.

At Preux & Proper, we’ve always believed that every dollar we spend is a vote for the kind of food system we want to exist. From sourcing responsibly harvested seafood to working with independent farmers, our commitment to sustainability isn’t a trend—it’s how we operate. Participating in Good Food 100 helped quantify that commitment, and more importantly, contribute to industry-wide benchmarks that are pushing restaurants everywhere to do better.

This kind of accountability is rare in hospitality. The assessment breaks down our sourcing into real data—what percent of our purchases support ranchers, fishers, and growers using practices that care for the land, sea, animals, and people. That data not only shapes our own growth, but feeds into a national snapshot of how chefs are influencing the supply chain.

By taking part, we joined a growing community of chefs who believe that good food isn’t just about what’s on the plate—it’s about how it got there and who it supports.

If you're a chef, restaurateur, or food business leader looking to align your purchases with your principles, I highly recommend exploring the Good Food 100 Restaurants. It’s a powerful step toward making real change in our industry—one menu at a time.