"It's supposed to be a win-win approach to meat: animals are treated better and raised in a more environmentally friendly fashion (the production of local, organic, pastured beef consumes far less fossil fuel than feedlot cattle); farmers are paid more because they deal directly with butchers and chefs; less of the animal is wasted; best of all, the consumer gets to eat a healthier, better-quality steak.  At the epicentre of this cult is The Healthy Butcher ... No other food shop in Toronto is working harder to change the way we eat." 

Mario Fiorucci and Tara Longo, founders of The Healthy Butcher are inducted as Fellows of the Hostelry Institute for professional achievement, dedication, and contribution to the foodservice and hospitality industry.