Keep an eye on these 126 organizations transforming food and agriculture systems.
Caroline Radice is building the infrastructure for the food system we need and that all eaters deserve.
Chef Sammy Monsour’s podcast Repertoire reveals the personal stories, values, and struggles that drive chefs to cook and advocate for change.
Jonathan Kung talks about being a third culture cook, combatting misinformation, and plugging into local, grassroots communities to drive change.
Modern chefs are far more than food creators—they are frontline climate leaders, panelists said at “Chefs Change the World,” a Climate Week NYC 2025 Summit.
All solutions—from AI to school meals to on-farm tech—must be created alongside those working on the ground, panelists said during Climate Week NYC.
During Climate Week NYC, an evening of singers, poets, visual artists, drag queens, chefs, and theater makers demonstrated the transformative power of creativity.
By bringing creative approaches to business, restaurant cuisine, and packaged food products, we can help consumers support planetary health.
Regenerative food production can not only improve the climate but make food taste better, too, panelists said at Climate Week NYC.
“Chefs are on the frontlines of climate every day, sourcing from farmers, shaping what diners eat, and influencing how communities understand food. Their voices carry far beyond the plate.”
“Performing artists and cultural bearers play a vital role. They give us language to express our grief, fear, and curiosity. They remind us that joy and justice go together. They invite us into spaces of imagining that a different world and a different way is possible, and that in some places, it’s already taking shape.”
The multi-sensory event will feature a chef-driven meal, immersive storytelling, and live performances highlighting regenerative farming as a scalable climate solution.
At Climate Week NYC, the McKnight Foundation, Food Tank, and Broadway Green Alliance unite artists, chefs, and cultural leaders to celebrate arts, culture, and food as drivers of climate action.
Food is Medicine programs, when designed effectively, can improve eaters’ health, support farmers, and advance nutrition equity.
College chefs are turning food scraps into delicious meals, saving money, reducing waste, and increasing staff engagement.
Spelman College’s annual Food Justice Summit will center Black women chefs reframing culinary traditions as resistance and reclamation work.
These 21 books dig deep into the complexities of food, farming, and climate—offering insights for a better future.
For small business owners, the impact of federal grant freezes could be devastating.
It is time to radically redirect our food system to better adapt to a hotter, drier world. Desert farmers and chefs will be central in this transformation.
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.
