DOWNTOWN — The Executive Chef at Quality Social, 789 Sixth Ave., attended Terre Madre, a sustainable food conference in Turin, Italy, last month. Jared Van Camp, 31, was selected as a delegate and attended the fourth annual event with 150 other delegates from around the world. The purpose of the conference was to collect expert chefs, farmers, educators and sustainable food activists and gather them together in order to share the latest news for sustainable food operations. Van Camp was chosen from thousands of applicants to be among those who discussed how to keep small-scale food production in the foreground of the restaurant business. Hailing from the Midwest, Van Camp has a strong belief in sustainability and uses food from local farmers for his creations at Quality Social.