Food Activism
MY WORK OUTSIDE THE KITCHEN PRIMARILY FOCUSES ON FOOD SYSTEMS POLICY AND OCEAN ADVOCACY
As a dedicated advocate for sustainable food systems and ocean conservation, I've lent my voice to numerous initiatives and organizations, from the Chefs Manifesto to the Environmental Defense Fund. Whether it's lobbying on Capitol Hill or speaking at international conferences, I'm committed to effecting positive change in the world of food.
I recently went to DC to meet with members of the 116th Congress to advocate for the Magnuson-Stevens Act (MSA), a law that calls for sustainably managed fisheries that support the health of U.S. oceans coastal economies. One of the highlights was meeting with Congressman Jared Huffman, Chairman of the House National Resources Subcommittee on Water, Ocean and Wildlife.
Read More Via My CulEpi Interview →
I first began my work with Chefs Collaborative close to a decade ago—and currently sit on the Board of Directors. We're a national (non-profit) network of chefs who work together to promote, educate and celebrate the princicples of sustainability. We fight the good food fight via seminars, symposiums, summits, op-eds, field trips, farm tours and food & wine events all across the country.
Join The Movement →
JBF Impact recently planted a flag in LA, and I am SO thrilled to be working with them via Smart Catch—an educational seafood program with the purpose of increasing the sustainability of the seafood supply chain. As a Smart Catch Leader, my restaurant Preux & Proper works with JBF to preserve marine life, assure stable fishing stocks and promote sustainably farmed options.
Learn More →
In 2012, Seafood Watch began selecting members for the Blue Ribbon Task Force—a mission driven collective of chefs committed to sharing challenges and ideas about seafood sustainability. Our duty is to work closely with Seafood Watch in an "on the ground" capacity to insure a future with healthy oceans. I think of the BRTF as the Navy SEALs of the sustainable seafood movement.
Learn More →
Chefs Manifesto—a branch of the SDG2 Advocay Hub—is a global community of chefs that champion food biodiversity in our kitchens and recipes for a more diverse, sustainable and delicious future. I recently headed to Rome to cook and highlight sustainable aquaculture—along with chefs from South Africa, India, Peru and Italy—in celebration of World Food Day.
Get Involved →
Recently, I gathered with America's best chefs in Portland, Oregon, along with colleagues from Monterey Bay Aquairum and a veteran of Capitol Hill to draft the Portland Pact—a piece of legislation calling for sustainably managed fisheries that support our businesses as well as the health of our oceans and the health of U.S. coastal economies. It's a BIG DEAL!
Sign The Pact →
Anthony Bourdain left us too early, but he also left us with a wealth of cultural and culinary inspiration. His documentary Wasted! being proof. I had the honor of MC'ing an official screening, moderating a panel discussion featuring chefs Nyesha Arrington, Minh Phan, Neil Fraser and Michael Cimarusti, and hosting a food and cocktail event inspired by the films message.
Watch the Film →
The Good Food 100 Restaurants™ is an annual list and rating of U.S. restaurants designed to educate eaters and celebrate restaurants–fast casual to fine dining to food service–for being transparent with their purchasing practices, and using their purchasing power to honor and support every link in the food chain. Preux & Proper took the assesssment and we encourage you to do so as well.
Learn More →
