He was the first Senior White House Food Policy Advisor while serving as Barack Obama’s chef and was the Executive Director of Michelle Obama’s Let’s Move! Campaign, aimed at improving childhood health. Sam Kass advocates for healthier, climate smart food. But are we going to feed humankind - or just make something for foodies?” Sam Kass “NbN is a new art for chefs and art is important. “I work for the public,” he told the New York Times. Last December, he published a book detailing how NbN cooking is more nutritious, energy efficient, and environmentally sustainable. Deconstructed foods, broken down into foams and gels, can be transported and rebuilt, so to speak, bringing nutritious meals to communities around the world. This says that because foods are composed mostly of water, they spoil while being transported over long distances, unless they’re refrigerated (which is expensive and detrimental to the environment). But it’s more than just mad food science. The chemical components of a food like texture and flavor can literally be separated and stored in vials. Now he’s developing what he calls note-by-note (NbN) cooking - creating dishes with foods that have been deconstructed into basic compounds. This is a chemist who invented molecular gastronomy (studying the science behind cooking) in 1988. Hervé This isn’t technically a chef, but his work could legitimately end world hunger. His book, The Third Plate, calls for an overhaul of our entire approach to meals, down to the proportions of meat and vegetables that typically compose a plate (spoiler: dishes should feature more vegetables).īarber has done two TedTalks and was named to the Presidential Council on Physical Fitness, Sports, and Nutrition by Barack Obama. He’s written extensively about the importance of local farming and improving the farm-to-table movement in the New York Times, the Nation, Gourmet, and Food & Wine. In January, he exported the concept to London.īarber’s influence is felt beyond the kitchen. What is more, Barber has transformed his other restaurant in Greenwich Village - also called Blue Hill - into a pop-up called WastED, serving dishes prepared with ingredients that would normally be destined for dumpster, like bruised and misshapen vegetables and stale bread. Massimo Botturaĭan Barber, who has been praised as a, “ philosopher chef,” is one of the leading voices for increased sustainability in restaurants.Įssentially, Barber wants restaurants to increase efficiency and cut down on food waste (not to mention improve taste) by growing their own ingredients, a movement called “farm-to-table.”īarber walks the walk - his restaurant Blue Hill at Stone Barns, in Westchester County, NY, does exactly that. These are 11 chefs saving the world with food. Many are also working to reduce food waste and improve sustainability, which helps everyone by protecting the environment. In their constant quest for better ingredients, they spur farming best practices to enhance nutritional value, increase efficiency, and get healthy foods to people in the areas of the world most affected by hunger. Take Action: Pledge to Cut Food Waste in HalfĬhefs are the most qualified people on the planet to talk about food, not only in terms of flavors, but in the chemistry behind the ingredients they use. In the US, the land of supposed excess, 12.7% of households were food insecure in 2015, meaning they didn’t know where their next meal would come from.Īs world governments pursue policies to secure food sources and humanitarian organizations work on the ground to deliver aid, there’s one group of people who may have the expertise to solve problems in the global food system. Venezuela, for instance, is enduring food insecurity on a national level as a result of economic crisis and political corruption. In developed nations, too, people go hungry. There are 20 million people in the world facing famine in South Sudan, Somalia, Nigeria, and Yemen. A post shared by Grain Store on at 9:23am PDT
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