As part of its educational mission, Chefs Collaborative publishes detailed reports on sustainable food issues to help chefs and other culinary professionals make the best purchasing decisions. PDFs of these reports are available below.

It all comes down to grain: Better flavor, better for the food system

Aw shucks: Oyster culture from water to raw bar

Sourcing salmon: It’s complicated

All about heritage turkeys

Endangered foods of the gulf south

Cooking with heirloom beans

Five tips for managing food costs

Whole hog sustainability

Shrimp: Wild-caught or farm-raised? Imported or domestic?

Wild Farms: Connecting kitchens and ecosystems

Game Meats: Elk, bison, venison and beyond–read about sourcing and serving game meats

Lists vs. Local: Are you finding it difficult to decipher seafood watch lists?  Want to know what questions to ask your fishmonger?  Read our report on sustainable seafood

Playing Fair, Figuring out Fair Trade: It’s one thing to know the farmer who grows your greens, but what about the ones who grow your coffee beans?

Organic Dairy: Examining the facts and fictions of organic milk products

Looking at Sustainable and Biodynamic Wines: From biodynamics to Salmon-Safe wines, we look at what goes into making sustainable wine, who’s doing it, and how to find it