A: It's exciting to see that people are turning "green" in every facet of their lives, and dining habits are no exception. I believe smaller-carbon-footprint foods will become more popular and further gain prominence. Restaurants that feature locally sourced foods have been successful in many cities, and more people are shopping at farmers markets for meals they cook at home. Sustainability includes helping small farms survive and thrive. To that end, the CIA last year increased its focus on local sourcing. Paul Wigsten, the produce buyer for the college's 41 kitchens, has established a network of two-dozen local farms, from which the CIA purchases more than $500,000 of fruits and vegetables each year. This is a win-win-win-win situation, because 1) our students learn to work with the freshest possible ingredients, 2) guests at the CIA's public restaurants enjoy fresh, seasonal foods, 3) local farmers have a guaranteed market for what they grow, and 4) less fuel is used to transport produce to campus. CIA students learn about social and environmental issues, including sustainability, for their consideration as they become decision-makers in foodservice. Looking forward, I expect sustainability to increasingly influence the menu choices of culinarians, and to cause more of them to directly engage with farmers as we have at the CIA.