Announcing the Climate Solutions for Restaurants Survival Campaign

Today, we’re proud to launch the Climate Solutions for Restaurant Survival campaign. This campaign will deploy the voices of chefs and culinary leaders across the country to shed light on how climate change poses an immediate threat to the independent restaurant industry and the millions of people that it employs and educate federal policymakers on the urgent need for action.

The independent restaurants industry and chefs stand at a critical juncture. Rising temperatures, extreme weather events, floods, drought, fire, and shifts in agricultural patterns are driving up costs for an already vulnerable industry and undermining the ability of chefs to meet consumers’ expectations for high-quality meals at all price points. IBISWorld predicts that independent restaurants’ revenue will drastically decrease due to rising climate-related costs. How restaurants feel that impact will depend on the effectiveness of efforts to reduce climate change.

As part of the campaign launch, we’ve released a new report in partnership with  the Global Food Institute at George Washington University, founded by José Andrés. This report, “The Climate Reality for Independent Restaurants: A Deep Dive into the Supply Chain and New Economic Realities,” demonstrates the impact climate change is having on the independent restaurant industry, underscoring the urgent need for action. We also released a Take Action summary that highlights the economic importance of the industry and lays out policy parameters for federal policymakers.

Independent restaurants are powerful economic engines, creating millions of jobs across the country and supporting the growth and viability of related local businesses, including farms. According to our report, the independent restaurant industry is fifth-largest employer in the U.S., employing 3% of the U.S. workforce – totaling 3.9 million workers, and generating $75 billion in wages in local economies across the U.S. and over $209 billion in revenue.

The campaign kicked off with a press conference featuring James Beard Foundation CEO Claire Reichenbach; chef and owner of Fieldtrip NYC JJ Johnson; founder of Moon Valley Farm Emma Jagoz; curriculum director for the Global Food Institute at the George Washington University Dr. Tara Scully; partner at NVG and legislative and policy expert Patricia Griffin; and JBF vice president of Programs Dr. Anne E. McBride. A recording of the press conference can be watched here.

The Climate Solutions for Restaurant Survival campaign will bring together chefs from coast to coast in a passionate call for action. It will harness their first-hand experience to make clear that climate change is not only an environmental crisis: it's a clear and present danger to a thriving independent restaurant industry. Through the campaign, the James Beard Foundation will support chefs by:

• Providing Communications Support: the Foundation will equip chefs and culinary leaders with essential information, data, and media and advocacy training. It will also provide toolkits and communication assets to assist in educating federal policymakers.
• Elevating Voices of Change: the Foundation will create opportunities and platforms for chefs and producers to make their voices heard. This will include testimonial videos, social media campaigns, press engagements, and events. The Foundation will also collaborate with chefs and their suppliers to organize events at the state and local levels, fostering support for federal action from the ground up.
• Coordinating Direct Engagement with Policymakers: to ensure that Congressional members, staff, and executive branch officials understand the challenges posed by climate change, the Foundation will bring chefs and farmers to Washington, D.C. for direct engagement.  
• Hosting Roundtable Conversations: the Foundation will facilitate roundtable discussions involving chefs, policymakers, and experts. These conversations will focus on finding solutions, sharing lessons learned, and organizing collective action.

Get Involved
Join us on March 4 at 12:00 P.M. ET for a virtual briefing specifically designed for chefs and other restaurant industry owners and staff. You’ll hear key elements of the research informing the campaign and learn what you can do—including how to participate in upcoming JBF campaign activities—to advocate for mitigation of climate change’s impact on your operations. To register, click here.

Learn more about our climate campaign.

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