The word on the certificate and the reality on the plate are not always the same thing. A kitchen can hold a label and still share a fryer, still cook with wine reduced past the point anyone will admit, still buy the cheapest input on the market because the label does not ask about any of that.
Wholesomeness asks the harder question
Wholesomeness, purity of substance, is a higher bar than mere permissibility. It asks not only whether a thing is allowed, but whether it is clean, traceable, and good. In Western Europe, where genuine options thin out fast outside a few cities, meeting that bar is real work: vetting kitchens in writing for non-cross-contaminated preparation, favouring farm-to-table sourcing over mass catering, and arranging private dining where the alternative is a compromise.
We would rather change the route than serve a family something merely acceptable.
That is the difference between being fed and being cared for. One is a label. The other is a standard, and it is the one we hold to.