Restaurants do far more than just serve food—they shape what we eat, how we eat, and even what we think is “normal” on our plates. In this thought-provoking conversation, I sit down with Geetie Singh-Watson, founder of the world’s first certified organic pub, to explore the unseen influence of restaurants on our diets and the wider food system. We dive into the ethics of sourcing, the misleading claims of "seasonal" menus, the power of chefs in shaping public demand, and whether restaurants should be leading the charge in promoting sustainable and lesser-known foods. We also tackle some of the biggest challenges in the industry, from pricing and accessibility to the role of pubs as community hubs, as well as venture into some other areas. If you care about the future of food, sustainability, and how the choices made in restaurant kitchens impact the entire food chain, this episode is not to be missed.