September 18, 4:00 P.M. Climate Week: What Can Chefs Do About Climate Change: A Conversation About Solutions, Hope, and Deliciousness
September 18, 2023 04:00 PM
A JBF and Food Tank Panel Featuring Chefs Committed to Making a Difference, to Frame Climate Change Mitigation in the Context of Restaurants
25 11th Ave, New York, NY 10011, USA
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.
General Admission: FREE
Climate Week comes to Platform for a series of talks, classes, parties, and dinners highlighting food-centric solutions to climate change within reach of every chef and diner (even kids!).
About Danielle Nierenberg:
Danielle Nierenberg is a world-renowned researcher, speaker, and advocate on all issues relating to our food system and agriculture. In 2013, Danielle Nierenberg co-founded Food Tank (foodtank.com) with Bernard Pollack, a 501(c)(3) nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, thought leadership organization, and unbiased creator of original research impacting the food system.
Danielle has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic. Danielle is the recipient of the 2020 Julia Child Award.
About Anne E. McBride, PhD:
Dr. Anne E. McBride is vice president of programs at the James Beard Foundation. In that capacity, she oversees JBF’s initiatives around women’s leadership, policy advocacy, sustainability, education, and industry leadership. She holds a PhD in food studies from New York University, with research focusing on the changing role of the chef in the 21st century. Previously, Anne was deputy director of the Torribera Mediterranean Center, a joint project of the University of Barcelona and the Culinary Institute of America that offered curricula, conferences, and editorial material at the intersection of health, sustainability, and flavor. As programs director for the CIA’s Strategic Initiatives Group for nearly 10 years, she was responsible for the acclaimed Worlds of Flavor International Conference and Festival, among other industry leadership programs. Anne is the co-author of seven books and has written about professional and experimental cooking for academic and consumer audiences. A native of Switzerland, Anne is the past chair of the James Beard Foundation Leadership Awards and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust.
About Daniel Humm:
Daniel Humm is an author, speaker, and the transformative chef and owner of Make It Nice, the New York–-based hospitality group behind the highly acclaimed Eleven Madison Park and direct-to-consumer lifestyle brand Eleven Madison Home.
A native of Switzerland, chef Humm earned his first Michelin star at the age of 24. He has been consistently listed as one of the world’s best chefs, with both he and Eleven Madison Park receiving numerous accolades that include four stars from the New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), first awarded three Michelin Stars in 2011, and reaching the #1 spot on the World's 50 Best Restaurants list in 2017.
At the height of the COVID-19 pandemic, chef Humm transformed Eleven Madison Park’s Michelin-starred restaurant and its back-of-house into a commissary kitchen in partnership with Rethink Food, a not-for-profit organization co-founded by chef Humm. He and his team prepared over 1,000,000 meals over the course of the pandemic for frontline workers and underserved communities and distributed them to churches, shelters, and food banks.
In 2021, he reopened Eleven Madison Park with a completely plant-based menu and became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022.
Chef Humm is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, and Eleven Madison Park: The Next Chapter. His next book, titled Eat More Plants, published by Steidl, will be available in October 2023.
About Mavis-Jay Sanders:
Chef Mavis-Jay Sanders is a social and racial equity activist that has dedicated her career to fighting for food justice in Black and low-income communities.
She was featured in The Legacy Quilt as part of the Museum of Food & Drink (MOFAD) African/American: Making the Nation’s Table exhibition at the Africa Center and was awarded a Game Changer Award by Dine Diaspora. In 2022 she received the James Beard Foundation Award for Leadership.
She is a James Beard Chefs Bootcamp alum and a mentor to the James Beard Foundation’s Beard House Fellows program. She was an establishing board member of the Queer Food Foundation, served on the God’s Love We Deliver’s culinary counsel, and was a part of the Black Farmer’s Fund pilot community.
Mavis-Jay’s food focuses on celebrating Black American heritage, joy, and a journey to reclaim Black food sovereignty. Since 2018, she has worked closely with numerous nonprofit organizations to develop curriculum offering a free, paid, world class culinary and hospitality training to formerly incarcerated youth, culminating in career placement.
About Naama Tamir:
Naama Tamir was born and raised in the city of Rehovot in Israel and moved to New York in 2000. In 2011 she opened Lighthouse restaurant in South Williamsburg, Brooklyn with her brother Assaf Tamir.
Naama is the producer of the Umami Food and Art Festival, the chair of sustainability practices and green initiatives at BaBar (Bar & Restaurant Alliance), the founder of NFL (No Free Lunch) a sustainability platform at the Institute of Public Knowledge at NYU, and a #FairKitchens leader—a global movement of chefs supporting chefs to improve kitchen culture.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.