I don't know much about how other craftsmen approach their work. However, when I butcher or perform any one of the thousands of tasks that fall under the umbrella of the craft of cooking, I approach it with the attitude that I am involving myself in a process that has no discrete begining or end and with no expectation that I am duplicating something I did before. The only aspect that is the same, day in and out, is the goal that I set for myself: Make it look and taste good.
I don't care deeply about much more than aesthetics.
For me, it's all about appearance and taste. In my daily work I don't worry about sustainability and carbon footprints or any of the other big issues of the day. I worry about whether what I am making will look and taste good. After all, what is the job of a cook when you strip it down to its foundations?
Across the centuries and continents and cultures the answer has always been the same: The basic job of a cook is to make or, if you prefer, help food look and taste good.
Make it look and taste good and the job is done.
It has only been since, when, last week (?) that we have been told that worrying over the fate of agriculture and heritage breeds and nutrient density has been something we have to add to our cooking tasks. Of course, I agree that we cooks should care about and take some responsibility for the provenance and husbandry of the food we prepare. But if you delete concern for aesthetics, it won't matter a bit where the food came from or how it was grown when what you produce is bland slop. On the other hand, a daily narrow focus on making beautiful flavorful food, will guide you to fulfilling the sine qua non of the cook: making beautiful flavorful food.