Chefs and farmers don’t only feed us food. They feed us stories—so they have a responsibility to take climate action, panelists said at a Climate Week event.
Chefs
Urban American Farmer: Growing Local Food and Relationships in Austin
Urban American Farmer is working to expand Austin’s local food system by increasing access to food education and urban farms for community members.
20 Food Systems Reads that Will Inspire You this Summer
Discover a handpicked selection of inspiring summer reads that offer fresh perspectives on sustainability, agriculture, and the future of food systems.
Empowering Independent Restaurants: Inside the Mission of inKind
inKind is establishing a new model that can finance and empower small, independent restaurants to help them succeed.
These Leaders Are Learning to ‘Make the World Better With Food’
So many other culinary education and food studies programs are guiding the next generation of leaders to think deeply about human and planetary health.
Food & Wine Celebrates 2024 Game Changers: Visionaries Transforming the Culinary World
Food & Wine’s Game Changers are transforming the way people eat, drink, and cook.
Field to Plate: Walla Walla Community College’s Hands-On Approach
Uncover a hands-on culinary journey at Walla Walla CC, where students learn the art of sustainable cooking and agriculture in the heart of Washington’s renowned wine region.
Project Black and Blue Is Revolutionizing Support for Food Service Workers in Crisis
Kate Meier, the visionary behind Project Black and Blue, shares her mission to uplift food service workers in crisis through emergency aid, driven by her personal commitment and dedication to community wellness.
Serving Up Success: Chefs in Schools Transforming NYC’s Public School Lunches
Over the next two years, the 62 WITS chefs will reach all 1,200 public schools in NYC. The chefs have already begun training cafeteria staff, sampling recipes with students, and teaching students how to make the lunches.
26 Must-Try Cookbooks Celebrating Culinary Diversity
Uncover a world of culinary delights in 26 cookbooks, embracing global flavors, sustainable cooking tips, and diverse traditions to elevate your kitchen experience.
‘The Migrant Chef’ Shows Us The Need to Create an Equitable System
Through extensive interviews and meticulous research, ‘The Migrant Chef: The Life and Times of Lalo García’ paints a vivid portrait of a culinary icon.
Wholesome Crave: Transforming Large-Scale Food Services for a Sustainable Future
Born out of a desire to support the visionary work of Wholesome Wave, Wholesome Crave brings a plant-based approach to scaled food services, addressing the challenges of our current food system.
Muloma Heritage Center: Bridging the Past, Present, and Future of African Atlantic Foodways
On St. Helena Island, Muloma Heritage Center is creating a space to celebrate and teach visitors about the foodways of the African Diaspora.
Cultivating Self-Sufficiency and Sustainability: Unlocking Opportunities for Indigenous Communities
IndigeHub is working to empower Indigenous communities, helping them develop self-sufficiency and long-term success.
Cooking Up Change: How Small Shifts Can Have Radical Impact in the Culinary Industry
Tapping into joy, not fear, might be the key to driving behavior change among eaters.
23 Must-Read Books that Will Transform How You Think about Food and the World
This fall, Food Tank invites you to embark on a literary journey with 23 remarkable books that promise to expand and enrich your comprehension of food systems while harnessing the transformative power of storytelling.
The Charlie Cart Project Brings Kitchens on Wheels to Empower Kids Nationwide
The Charlie Cart Project is transforming food education in 47 states with hands-on programming and portable kitchens.
From Farm to Table: Chefs Unite to Advocate for Healthy Soils and a Sustainable Future
By telling eaters the story behind their food, chefs can help others understand how their dietary choices impact the environment.
How Activist-Minded Chefs Can Drive Policy Change
Guided by support and training, chefs are pushing for better policies that will help themselves, their industry, and food systems as a whole.
H3irloom Food Group Educates to Honor Black Food Culture
Chefs David and Tonya Thomas are honoring the roots of Black food culture through sustainability and education.
