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.
Right now we’re working with Slow Food USA, Gary Nabhan, and the American Livestock Breeds Conservancy on the Renewing America’s Food Traditions project to raise awareness about the benefits of agricultural biodiversity.
