5 Influential Eco-Chefs who are Putting Sustainability at the Heart of their Kitchens
With quality restaurant food a mainstay in popular culture, chefs across the world are transforming their kitchens and menus. These green chefs are adopting sustainable practices that end up stretching well beyond their kitchens. Let their food philosophies serve as an inspiration for your own fight towards more sustainability!
Often referred to as the “philosopher chef” in the food world, Dan Barber opened a high-end farm-to-table restaurant, Blue Hill at Stone Barns in 2004 with an idea of creating consciousness about the effects of everyday food choices. There are no menus at the restaurant, instead guests are offered a multi-taste experience featuring the best offering from local farms in the Hudson Valley.
Barber wants to increase efficiency and cut down on food waste by only using locally sourced ingredients, a movement called “farm-to-table.”
Sam Kass was the first Senior White House Policy Advisor for healthy food initiatives. He was also the Executive Director of Michelle Obama’s Let’s Move campaign.
In 2016, Kass launched a food technology company, Trove, dedicated towards transforming our health, climate and planet through food. Kass was also named in the Class of Young Global Leaders in 2017 by the World Economic Forum.
Considered as one of the pioneers in the sustainable food industry, Judy Wicks is the original eco-chef who founded White Dog Café in 1983, when the idea of sustainable food didn’t even exist. What started as a tiny muffin shop became a prestigious restaurant with a national reputation for environmental stewardship.
As a pioneer of the farm-to-table movement, Judy’s vision was about supporting the surrounding communities and growing the local economy.
Based in Washington D.C., Barton Seaver has been instrumental in reassessing our relationship with the oceans. His focus has centered on the preservation of local and global fish supplies, and issues surrounding overfished species.
Barton has been honored as a leader in sustainability by the Seafood Choices Alliance and was named a fellow with National Geographic.
Internationally recognized chef, author, educator and advocate of healthy food for all children, Ann Cooper has been a constant champion of school food reform as an important avenue through which to improve childhood nutrition.
Also known as the “Renegade Lunch Lady”, Ann Cooper established Chef Ann Foundation dedicated to helping schools take action so that every child has daily access to fresh, healthy food.
These chefs are bringing awareness to the unsustainable global food system that leaves millions hungry and in poverty. Chefs are the most qualified people on the planet to talk about food and these eco-chefs are truly making a difference with their work!
Want to know more about women inspring our sustainable choices? Check out this piece: "Meet 5 Women Inspiring Our Sustainable Choices".
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