Under the "Press" section of their website, they link to an article on Sustainable Table that talks about their mission and more of what they've got going on,:
"We try our hardest to consider and reconsider all of these variables in our purchasing decisions, and come up with a definition for "sustainable" that is responsive, flexible, and specific to the context of each purchase. We prioritize buying locally because small, human-scale food systems present solutions to many of the problems we see plaguing our environment, our health, and our economy right now. It may sound like a high-minded aspiration for a restaurant, but we believe that if we eat food that hasn't lost its vitamins and minerals, and that hasn't been treated with antibiotics and hormones, we as a population won't get as sick or as fat as we have been getting; we believe that if we purchase from local farmers and purveyors, we'll do our part to mitigate the overall environmental effects of industrial agriculture and a globalized food system."
"Eating well means that your food should be carefully, but not necessarily complicatedly, prepared; it means that you have done no harm to the earth, and maybe even some good, in choosing to eat what you have; it means, perhaps most importantly, not being harmed by your food, unknowingly and without recourse. We at farm 255 believe that eating "sustainably" means asking these questions, and making thoughtful, well-educated choices everyday."
Tamar Adler & Olivia Sargeant
Chefs, farm 255Athens, Georgia
Chefs, farm 255Athens, Georgia
Right on folks, right on.