Glitterati's is an upscale restaurant that offers the best of the best to the richest of the rich. For the somewhat temperamental TV chef who runs the kitchen, there is no such thing as "in season." From his perspective everything is always in season somewhere on the planet and thus he will order ingredients from pretty much anywhere other than Antarctica if those ingredients are what he wants to include in his new menu. You are an environmental consultant who has just been hired by the owners of the restaurant to evaluate its practices and processes. What is the first concern that would generally come to mind given the information in the scenario above?

	a.	Reverse logistics
	b.	Core competencies
	c.	Outsourcing
	d.	Food miles