Using local ingredients is a great way to create sustainable production/consumption practices and helps to build unique/interesting localities. I'd like to start this thread to highlight some of the best examples we've seen, and come up with ideas for how we could encourage such ideas to be more widely adapted.
Maybe the Norwegians and the Japanese are leaders on this - just watched a Chef's table documentary episode on netflix that covered the Faviken restaurant in rural Sweden. It was great. The chef there only uses local ingredients in a place that has no fresh vegetables for much of the year; they pickle and ferment and get creative.
Le Legende in Quebec City does an excellent job of highlighting local ingredients - with items like cricket ravioli, halibut mousse with arctic char crisp, etc. The menu changes seasonally and it is clear they take a lot of pride in the unique local ingredients/vibe.