Consider this: Buying food from local sources keeps the carbon footprint shallow. On the other hand, it sometimes makes sense for a restaurant to branch out geographically for products that are raised on regenerative farms and in intelligent fisheries.
More inconsistencies in the world of sustainable food exist. Plant-based diets, for instance, are good for the body and the planet. This often involves working with protein alternatives. Yet, you have to consider how the ingredients for plant-based proteins are produced, and sometimes manipulating vegetables to taste and feel like meat requires additives that can mess with how you feel.
Some local chefs leap quantumly beyond the bounds of early definitions of sustainability and battle with the double-edged sword of inconsistencies.