It is not easy to source, cook, and serve food that is responsibly and sustainably produced. What can be gained from working with local networks of chefs who share your goals and values? We sat down with Steven Satterfield, of Miller Union, to hear his perspective on local organizing.

Steven Satterfield, James BeardSteven came to Chefs Collaborative a few years ago: “I was a scholarship recipient two years ago for the Chefs Collaborative Sustainable Food Summit in Seattle, and I was very inspired by the whole program.  Soon after I returned home, I started the Atlanta local network with Anne Quatrano so I could continue hanging out with like-minded chefs and exchange ideas.  It is something that we cannot do at public events, which is where we often see each other.

It took me years to get everything in place at my restaurant.  I’ve had to be vigilant.  We want our customers to trust our food, which means we have to trust our sources.  That means working together,” says Steven.

“Our Chefs Collaborative local network helps us stay up to speed in the sustainability movement.  We discuss issues like waste diversion from landfills including compost, recycling, oil collection and waste reduction.  We also have discussions about health insurance for employees, working with local foragers, humanely raised meats and sustainable seafood.”

If you want to start a Local Network, learn from Steven’s experience at his talk at the Chefs Collaborative Food Summit in Boulder, Colorado Sept. 28-30.  Join us as we work together to change our food system. His discussion on The Power of Chefs & The Power of Locals will take place on Monday Sept. 29 at 9:00 am.