At Natural Products Expo West 2016, Chefs Collaborative leaders discussed how food preparers and handlers can use their power to impact the food chain during the education session "Cooking Up Change: Heroes of the Good Food Movement."
“In order to change the food system that we currently all depend upon, we must participate in it,” said chef Matthew Weingarten. “I think that’s the best way to support rather to stand out and go around the periphery." The panelists spoke on the high pressure that chefs face to explore “sustainability, good food and scale,” and the menu changes they implemented to help propel the good food movement.
The panelists hold different roles within the Chefs Collaborative organization, which aims to harness the power of the community’s trust within chefs to contribute to a better food system. The panel underscored importance for chefs to utilize purchasing decisions and waste management to leverage their buying power to help develop change in our food system.
Listen to the full audio of the session featuring:
- Sylvia Tawse – Founder & senior counselor, Fresh Ideas Group
- Sara Brito – Executive director, Chefs Collaborative
- Chef Matthew Weingarten – Board chair, Chefs Collaborative, and culinary director, Dig Inn Seasonal Market
- Chef Samuel Monsour – Chef, author & food fighter, Preux & Proper