RESTAURANT RULES: Michael Pollan

Michael Pollan, guru of the sustainable food movement, has compiled a list for eating out.

He says we've lost the social benefit of sharing a meal. Let culinary treats be trips to a restaurant where the menu announces high-welfare meat and local sourcing, al though Pollan admits you can't be sure they are telling the truth.

Dig doggy bags

Restaurants serve supersize portions to make you feel you're getting your money's worth. If there's enough for another serving, ask them to wrap it to go.

Seasonal menus

Don't eat at restaurants that serve asparagus all year round (or strawberries, peaches or apricots). The chef's not paying attention to the seasons, and it's unlikely the food will be special.

Small suppliers

The smaller the delivery truck out the back, the better the food inside will be.

Name that farm

Look on the menu for the names of specific farms, not meaningless generic terms like "farm eggs".

Specials are special

If there are daily specials, order them. They often mean fresh ingredients and thoughtful preparation. But if the waiter doesn't tell you the price, ask - sometimes specials can carry special prices too.

Don't order steak well done

Chefs serve the nicest cuts to patrons who order rare. If you want well done, order it rare and send it back for more cooking.

How meat is raised matters

Don't eat meat unless the menu specifies that the animals were sustainably and humanely raised.

• Pollan's new book, "Cooked", is published by Allen Lane