Countless books have been written about ethical eating, sustainable agriculture and healthy dieting. It’s a topic that’s been on the proverbial table for years: Are we eating well? Are we consuming with a conscience? Are our meal choices “friendly”—or are they hostile? It can be a heavy subject. For now, we’ll celebrate the friendly stuff: ingredients that are grown locally, organically and pesticide-free. Seafood that’s raised or caught in a sustainable fashion and meat that is farmed responsibly—hormone-free, free-range or grass-fed.