Photo: Butcher, James Beard Award-Winning Author, and Board Member Adam Danforth at the 2014 Sustainable Food Summit.
We offer online and in-person programming throughout the year to help chefs and food professionals learn about, and take action on, key issues in our food system.
Chef Power Hours
Monthly conference calls that gather experts, journalists, and chefs around the table to discuss 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 and eating meat – such as antibiotics misuse in farm animals – and take action in their communities. For example, Member chefs are collaborating in cities across the U.S. to host Meat Matters educational fundraising dinners to celebrate 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 Eat These Fish! and Trash Fish educational fundraising dinners that are designed to promote under-appreciated and underutilized fish species in order to create demand for them. These dinners inspire and educate consumers and fellow chefs that there’s no such thing as “trash fish.” Chefs are also continuing to learn about wild, sustainable sockeye salmon from Bristol Bay, Alaska through our partnership with the Bristol Bay Regional Seafood Development Association.
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