5 MAKERS Paving the Way in Sustainable Eating
While there are so many ways to think about helping the environment, five of our own MAKERS remind us about the one thing we can all relate to: food.
What we eat and the path it takes to get on our plates is a huge part of preserving the environment, and these five women who play crucial roles in the sustainable food and agriculture movements explain their shared passion.
Alice Waters: She's the pioneering chef and owner of Chez Panisse, in Berkeley, California and the first woman to win the prestigious James Beard Best Chef in America award. For the last four decades, Chez Panisse has consistently ranked among the “World's 50 Best Restaurants” and has cultivated a community of local farmers, ranchers, and other suppliers who share Waters’s vision of delectable, sustainable agriculture.
Andrea Reusing: Dedicated to the sustainable agriculture movement her Chapel Hill, North Carolina restaurant Lantern has been voted one of the “best farm-to-table restaurants” by Gourmet. Reusing is the winner of the 2011 James Beard Award for Best Chef and is currently serving on the boards of the Center for Environmental Farming Systems and Chefs Collaborative.
Nikki Henderson: Always in love with food, Henderson followed her dream to become a local food activist who serves as the Executive Director of People’s Grocery, a food justice organization whose mission is to improve the health and economy of West Oakland, California through the local food system.
Ellen Gustafson: Gustafson is a food system activist working to end hunger and obesity, two seemingly different problems that she believes require the same solution. As Founder and Director of the 30 Project, she is committed to bringing together key organizations and activists to discuss hunger, obesity and sustainable agriculture.
Renée Loux: Green expert and chef, Loux believes that eating can be an environmentalist act. She is the host of It’s Easy Being Green on the Scripps Network.
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