Two weeks ago, the New York Times ran a big story featuring Thomas Keller and Spanish chef Andoni Luis Aduriz. In it, the two superchefs discussed chefs’ role in sustainability. Among other comments, Keller shared thoughts that, in short, placed priority on good meals as opposed to saving the world, like the following: “I think about quality, not geography” and “Is global food policy truly our responsibility, or in our control? … I don’t think so.” To say the least, the story provoked much discussion in the food, farm and restaurant communities. Some applauded his stance...