My point was about knowing what you’re putting into your body, knowing how it was sourced and prepped. Dining out is at least three layers of abstraction from that knowledge.

I see what you mean. I’m in Europe where restaurants and food are generally better regulated. Switzerland specifically has very strict laws for labelling the origin of meat, for example. A lot of the non-chain restaurant will source their ingredients locally. I don’t think the quality is much different than buying the expensive ingredients from the super market.

I guess the best option (health-wise) is only buying fresh produce from the farmers market and such, but that requires a whole other level of effort in the shopping department (and I don’t enjoy shopping either).