"For the founders of San Francisco restaurant The Perennial, farm-to-table isn’t enough. They’re hoping for farm-to-table-to-farm-to-table, repeating. 'When we got started, we focused on energy and transportation efficiency,' says Karen Leibowitz, one of the restaurateurs. 'But we discovered that food systems and agricultural practices are a huge part of the climate-change equation.' So her team shifted to figuring out how to make an agricultural impact. The results are responsible and tasty."