I work in a (fairly highly regarded) restaurant. We used to source all our ingredients from small organic suppliers and pay for it to be shipped into the country if necessary (this angle was never used as a selling point, we simply did it because we thought the quality and authenticity were better.
But the restaurant trade is highly volatile and waste will always occur and margins are tight and deliveries can fail. So now we do a mixture, some shipped in all special. Some bought local from small mainly organic producers, eggs, cheese, honey, wine, oil, meat and most seafood, veggies, truffles etc. But we do buy some of our flour, eggs, cheese, dairy and salads from local supermarkets, because you run out or it's cheaper or whatever. We are working towards producing our own bio oil and flour and we already do most of our cheese and some of our meat (but not many people are in a position to do that).
Salad in Aldi and salad in Waitrose all grew in fields or glasshouses without class systems AFAIK. As long as things are clean and fresh and not grown by slaves or full of chemicals, it's all good.
(With obvious vegetarian caveats.)
