Chefs Collaborative works to educate our national network of chefs and culinary professionals about the benefits of working closely with farmers and food producers. The quality and freshness of local foods might be the first thing to motivate chefs, but partnerships based on respect and reciprocity can also help strengthen local communities and local economies.
Restaurants can be good sources of revenue for food producers while supporting biodiversity and conservation efforts, helping to conserve open space, and lightening their carbon footprint by shortening the distance from farm to table.
Through our educational publications, panel discussions, and hands-on workshops, Chefs Collaborative works to link food systems with ecosystems and demonstrate ways that chefs and farmers can build mutually beneficial partnerships. Recently we’ve:
Worked with the Wild Farm Alliance on a poster and accompanying white paper demonstrating the links between food systems and ecosystems.
Partnered with Slow Food USA, Gary Nabhan, the American Livestock Breeds Conservancy and four other non-profit conservation groups on the Renewing America’s Food Traditions project to raise awareness about the benefits of agricultural biodiversity.
Planned a workshop for Boston-area chefs to learn how to break down a whole hog–an important skill for chefs interested in sourcing their meats locally.
