It’s important to feel good about the food choices we make in our kitchens. Since 1993, Chefs Collaborative–a nonprofit network of chefs that celebrates seasonal, sustainable foods and supports local food communities—has helped chefs make the right decisions. I’ve learned a ton from the group’s tasting workshops, publications, and chef-to-chef discussions. Plus, participating in some of its program initiatives, like building an online sustainable-seafood curriculum, reminds me that a chef’s job isn’t limited to the kitchen. —Bruce Sherman, North Pond, Chicago

Pictured: Chef Ed Doyle of RealFood Consulting (near right) and chef Peter Davis of Henrietta’s Table (far right) carve a pig at the 2010 Chefs Collaborative National Summit.