“There’s no shortage of food. That has never been the case in America- we have so much food. We can throw most of it – almost all of it- away, and still have enough food to feed everybody. It’s just a distribution issue.”
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
“How do we treat each other when things are going well, and then how do we treat each other when things are really hard?”
“If part of what comes from this is that we realize all the people who are handling the food from the beginning on the farm to the end of the chain are really vital. We need to treat them better, pay them better, give them benefits.”
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”