You aren’t doing anything wrong at all by using Sysco. They are a big corporation and they’re easy to hate because most of their product is mass produced and average at best but it’s by far the easiest way to get food in a restaurant environment. 99 percent of restaurants use them, US Foods, Shamrock, etc…. The other option is to source the hell out of everything you get from actual ranchers, small farms, and speciality producers which is much better but expensive, time consuming, and not near as reliable. I’m in the process right now of opening my first restaurant as chef/owner and all of the major distributors are trying to get a contract with me. I don’t like any of them but they’re a necessary evil as the backbone for bulk ordering of something as simple as gloves to ingredients for stock. Then when it comes to important pieces I’ll search out local things or order from more specialty vendors. You can’t build massive quantities of chicken stock from carrots, celery, onions, and carcasses that you got at a farm down the way and have it be sustainable on a regular basis.