Products’ carbon footprints easier to track with MIT grad’s start-up
Robert Harris is so proud of the local products he uses in his catering that he adorned tables at a recent event with a map showing where the dinner ingredients were grown or made. It’s a great tool to demonstrate to our clients the care that we take in sourcing,’’ said Harris, chef and owner of Season to Taste Catering and The Table, a 10-seat restaurant, both in Cambridge.