What is sustainable dining, and is it something anyone can do? And beyond the reach of reducing, reusing and recycling, how does a restaurant incorporate sustainable methods in its order of operations? We're joined by three local chefs from Naples: Vincenzo Betulia , the chef-partner at Osteria Tulia and The French ; Jason Goddard , the corporate executive chef of Sea Salt who also cooks at Barbatella and Dorona ; and Asif Syed of 21 Spices weigh in on sustainable dining.