World-renowned chef and fervent activist in favor of restoring the link between food production and consumption, Dan Barber is a pioneering chef of the farm-to-plate movement in the United States. In the early 2000s, he created a gourmet restaurant in the midst of cultivated fields and livestock farms, in collaboration with the Stone Barns Center for Food and Agriculture.
In 2014, he also published The Third Plate-Fields, notes on the future of food, in which he expresses his vision of agriculture and food.
