This year we are elated to be invited back to Climate Week NYC as a part of The Nest: Advancing Sustainability series of presentations. A great deal has changed in the past year since Stop Food Waste-NYC and we are excited to share with everyone how our Chefs are continuing to create positive change throughout the global food system. Chefs have an uncanny way of staying laser focused even in the most difficult of situations and we celebrate their drive to do better every day.
On September 24th, 2020, we are proud to showcase these creative and passionate culinary leaders with our panel session, Chefs Creating Change. A virtual, panel discussion that brings these inspiring leaders and their sustainability goals and techniques to the forefront.
Our very special guest, Sam Kass, joins us to thank Chefs everywhere for all that they do on the frontlines of food change as well as what everyone can do at home to make a difference. Sam is the former Senior Policy Advisor for Nutrition in the Obama administration, Executive Director of Michelle Obama’s Let’s Move! Campaign and the Obama family chef. Sam is also the author of “Eat a Little Better” where he showcases how easy it is to make transformative change to you and the food system by eating delicious food. Sam is currently working on finding and developing sustainable solutions for the food industry as a Partner at Acre Venture partners.
Several Compass Group Chefs and leaders also join the conversation to cover a myriad of sustainability topics that range from reducing food waste, supporting local communities, leveraging and changing the supply chain to become more sustainable & putting plants forward on menus and in our lives.
Chris Ivens-Brown, Chief Culinary Officer of Eurest, spoke with us about his passion to reduce food waste and how he makes an impact at home.
Laura Lapp is the Vice President of Sustainability, Wellness & Culinary Services at Chartwells Higher Education and she took time out of her busy schedule to explain why Charwells Higher Education cares about their local communities and everything that they do to create local change.
Ed Brown, President of Restaurant Associates, stops by to chat with us about sustainable seafood and that serving sustainable seafood is not a compromise. It is the right thing to do for flavor and for our oceans for generations to come.
We then go out to Tucson, Az to visit with Chef Cary Neff, Vice President of Culinary Services for Morrison Healthcare. Chef Neff shows us how to create a tantalizing mushroom risotto with an amazing view.
Chefs Creating Change is an event that celebrates our Chefs and their mission to create change with delicious food.
To view Chefs Creating Change in its entirety, CLICK HERE.
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