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Many individuals feel that their cooking should reflect their ethics. Note that these ethics are not necessarily universal, and the chef is free to decide which of these is important. Note also that in some cases the efficacy in achieving these goals (such as gathering wild food to avoid buying farmed food) is questionable, or may even run counter to your goals. If you decide you care about these issues, it is up to you to research them.

1. Treatment of animals
  • Eat free range meat and eggs only
  • Buy dolphin-free tuna
  • Don't eat any animals (vegetarianism)
  • Don't eat any animals or animal products including milk, eggs, and honey (veganism)
2. Sustainability
  • Eat only local food
  • Eat only seasonal food
  • Eat only "organic" food
  • Eat only fish not on the red list
  • Limit or eliminate consumption of animal products, as these foods have a higher carbon and resource footprint
  • When buying food that is not local buy only "fair trade" food
  • Don't buy food with a lot of packaging
  • Use a reusable bag when shopping
  • Only eat food you hunted or gathered yourself
3. Consideration of guests
  • Consider your guests' dietary needs and habits
  • When uncertain, ask about your guests' allergies
  • Try not to get hair, oil, saliva, tears, fingertips, or other parts of yourself in the food.
  • The golden rule applies to cooking:
"Cook for others the way you'd like others to cook for you."

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