Photo: Butcher, James Beard Award-Winning Author, and Board Member Adam Danforth at the 2017 Summit in Atlanta.
We offer programming throughout the year to help chefs and food professionals learn about, and take action on, key issues to improve our food system.
Chef Power Hours
Monthly conference calls that gather industry experts and chefs around the table to discuss and learn about critical issues in our food system. Calls are posted online, along with resources for taking action, so that chefs and food professionals can access information and learn at their own pace.
Educational programming to help chefs and food professionals learn about the issues surrounding producing, purchasing, menuing and eating meat more sustainably. For example, Member chefs are collaborating in cities across the U.S. to host Meat Matters events and dinners to showcase and learn about responsibly-raised meat.
Educational programming to help chefs and food professionals learn about sustainable seafood and take action in their communities. For example, Member chefs are collaborating in cities across the U.S. to host Seafood Solutions events and dinners that are designed to promote under-appreciated and underutilized fish species in order to create demand for them. These events inspire and educate both industry and consumers.
Educational programming to encourage the reduction of food waste through improved relationships with producers, planning and purchasing decisions, menu choices and changes, and reduction of what might be considered “waste” in the professional kitchen. Learn more about our What Waste initiative here.
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