Sam Kass

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.

https://www.instagram.com/beansishow

Movement

The Chefs’ Manifesto

More than just a statement of intent, The Chefs’ Manifesto is a global movement, now supported by over 1,600 committed chefs across 95 countries. Together, they’re cooking up a true revolution: reinventing how we feed the world to make it fairer, more sustainable, and more humane.
Inspired by the United Nations Sustainable Development Goals (SDGs) and driven by the SDG2 Advocacy Hub, the Manifesto lays out concrete actions to turn the plate into a tool for change. Whether in their kitchens, by leading by example, leveraging their purchasing power, or raising awareness for collective consciousness, chefs are called to take action across eight key areas:
Choosing ingredients that are good for the planet
Protecting biodiversity and animal welfare
Supporting small-scale producers
Valuing natural resources and reducing waste
Celebrating local and seasonal cuisine
Championing plant-based ingredients
Educating on good nutrition and food safety
And most importantly, making good food accessible to all Since its launch in 2017, chefs have been joining the network, to not only share the amazing work they are already doing, but connect to a bigger, global goal – achieving good food for all.

Far from being a lofty wish, this change is a daily commitment. To unite this vibrant community—who may share recipes, but above all share a vision—The Chefs’ Manifesto has launched a namesake podcast, created programs like Bean is How, provides a wealth of resources, and organizes gatherings and events around the globe.
The goal: to take concrete action and drive deep transformation of the food system. By joining the movement, chefs do more than just cook—they inspire, unite, and change the world.
To cook is to choose—and to resist.

https://www.instagram.com/chefsmanifesto/?hl=fr

Sam Kass

Beans is How

The Chefs’ Manifesto

Other engaged people

Jessie Sommarström

Peggy Chan

Chris Shepherd

Bettina Campoluci

Ali Honour

Hugo Chaise

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