After receiving advocacy and media training during our weekend intensives, Chefs Boot Camp for Policy and Change alums take their personal passions back out into the world with a renewed desire to improve our food system. Here are just a few of the most recent efforts from our cadre of cause-driven toques, tackling issues as far-reaching as the future of Pacific tuna to waste in the restaurant kitchen:
Lee Anne Wong is committed to sourcing only fresh, sustainable fish at her upcoming poke restaurant in NYC. [Eater NY]
Steven Satterfield leads the movement to reduce, reuse, and recycle in restaurants. [Environmental Health News]
Ed Kenney calls on the spirit of aloha to bring us together in the fight to save bluefin tuna. [National Geographic]
Hari Pulapaka teaches the next generation how to source and cook for a healthier future. [Orlando Sentinel]
Alums JJ Johnson, Seamus Mullen, Bill Telepan, and Matthew Weingarten made New York Food Policy’s list of chefs improving our food system. [NY Food Policy]
Learn more about Boot Camp and the rest of the JBF Impact Programs.
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