Is it because life didn’t spare him that Chef Andrew Zimmern is now so socially engaged—or because food reflects and lies at the heart of our societies’ challenges?
After a difficult youth marked by addiction, mental health issues, and a period of homelessness, Andrew found stability and meaning in life through his profession. A prominent figure in American gastronomy, he has left a lasting mark on the culinary world through his bold approach to food, particularly with shows like “Bizarre Foods,” “Family Dinner,” and “The Zimmern List.”
A chef in various restaurants—including the renowned Un Deux Trois, where he first gained recognition—Zimmern is also an author, producer, television host, entrepreneur, and the recipient of numerous accolades, including an Emmy Award and four James Beard Awards.
He has chosen to channel his fame and energy into advocating for multiple causes, particularly fighting food insecurity and promoting a more inclusive food culture “I always believed food was the key to many problems. What I didn’t know at the time was that food explains not only hunger and waste, but also homelessness and mental health, national and international security, economic development, the climate crisis, immigration reform, health-care, and criminal justice. All of it can be seen through the lens of food.” Among the many causes he actively supports are nature and ocean conservation, as well as sustainable fishing, through partnerships with The Nature Conservancy, The Coalition for Sustainable Aquaculture and Fed By Blue. Zimmern’s commitment goes far beyond donations. He participates in charitable events, gives talks, and uses his media platforms to spotlight these causes. With Bean is How, he promotes the consumption of legumes as a sustainable solution to global food challenges.
As an ambassador for the World Food Program, he continues his fight against food insecurity alongside No Kid Hungry and the James Beard Foundation, using gastronomy as a lever for social change, especially in addressing child hunger.
Through The Giving Kitchen, he supports restaurant workers in crisis. His journey is a powerful example of how personal experience can be transformed into impactful collective action.
Campaign
Beans is How
Affordable, nutrient-rich, great for the planet, easy to store and cook…
What if beans were the food of the future—a key ingredient in addressing the climate crisis, restoring nature, and fighting inequality That’s the vision behind the “Beans is How” campaign, led by the SDG2 Advocacy Hub, supported by more than 120 partner organizations across 70 countries, including over 100 restaurants and many chefs like Sam Kass and Andrew Zimmern. The goal: to double the consumption of beans, peas, lentils, and other legumes by 2028.
Why beans?
Because these small, humble, delicious, and ancient crops enrich the soil, require little water, and emit 90% fewer greenhouse gases than meat, all while offering endless culinary possibilities—from stews to desserts.
Through awareness campaigns, creative recipes, and the #beansonthemenu challenge, Beans is How encourages restaurants, schools, companies, cafeterias, and everyday people to bring legumes back to the center of the plate—and to plant the seeds of a food revolution that is both delicious and sustainable.
