What Can Chefs Do About Climate Change: A Conversation About Solutions, Hope, and Deliciousness

Monday, September 18, 2023

04:00 PM – 05:00 PM EDT

Platform by the James Beard Foundation at Pier 57 | 25 11th Ave

Public event

New York, NY 10011,
United States

As intermediaries between producers and diners, chefs are uniquely positioned to impact growing and eating practices equally and make our entire food system more resilient to climate change. This panel, moderated by Food Tank president Danielle Nierenberg and featuring JBF’s vice president of Programs Anne E. McBride, PhD and chefs Mavis-Jay Sanders, Naama Tamir, and Daniel Humm, who are leading through their choices—whether they are around grains, vegetables, seafood, or meat—will center restaurants as essential spaces of positive environmental impact. You’ll leave with solutions for your own restaurants, ways to support your favorite restaurants in their own climate change-mitigation efforts, and a new network of like-minded folks.