How can I be sure you source from local markets? This doesn't scale easily either. How do you plan to combat carelessness when demand goes up and you all of sudden need to push out 1000 or 10,000 meals at lunch time?
sigh sometimes I hate the people on HN.
b) turn down clients until they can accommodate.
Locally sourced to me = fresher, healthier, and better for my local economy obviously