The Amazon Conservation Team
The Amazon Conservation Team (ACT) was founded in 1996, based on the conviction that the health of the Amazon rainforest is inextricably linked to the vitality of its indigenous cultures. The organization works with indigenous peoples to protect the world’s largest rainforest, its biodiversity and the cultures of its inhabitants, thereby contributing to the well-being […]
Michel Nischan
Michel Nischan is a renowned American chef and two-time winner of the James Beard Foundation award for over 30 years’ experience in promoting a sustainable food system. Author of three cookbooks and numerous articles on sustainable food systems and social equity, Michel Nischan sits on the board of directors of theInstitut Rodale, and was a […]
Chef Action Network
Chef Action Network (CAN) is a non-profit organization that mobilizes chefs and food industry leaders to tackle the urgent challenges of public health, sustainable agriculture and food security. CAN leverages the power and influence of chefs to promote healthier, fairer and more sustainable food systems. Originally founded in 2015 by Chef Michel Nischan and Eric […]
Dominique Crenn
Dominique Crenn, a French chef living in the United States, stands out not only for her culinary talent and sunny personality, but also for her sensitivity to a variety of causes. She is known for daring to express her ideas and for her commitment. Married to actress Maria Bello in 2024, she uses her fame […]
Dan Barber
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 […]
Stone Barns Center For Food & Agriculture
The Stone Barns Center For Food & Agriculture is a non-profit farm and educational center founded in 2004 in the Hudson Valley, New York. It is focused on promoting innovation in ecological farming practices. Their research and training campus is shared with chef Dan Barber’s restaurant, Blue Hill at Stone Barns. It brings together researchers, […]
Regarding Her
Regarding Her (aka RE:Her) was born from the initiative of nine Los Angeles restaurateurs in November 2020, in response to the devastating impact of Covid-19 on the restaurant industry. This non-profit organization focuses on empowering women in the culinary industry. It aims to provide opportunities, resources and a support network for women working in the […]
Edward Lee
Brooklyn-born celebrity chef, author and restaurateur Edward Lee is recognized as much for his cuisine as for his commitment to social issues. In the kitchen, he draws inspiration from his Asian heritage, having trained in New York, and a strong attachment to the American South, where he works with the finest ingredients from local farms. […]
The Lee Initiative
In pursuit of a more diverse, sustainable, equitable and compassionate restaurant industry, Lindsey Ofcacek and chef Edward Lee launched the LEE initiative in 2018 in Louisville, Kentucky. LEE, an acronym for Let’s Empower Employment, aims to tackle the social problems posed by the food industry by seeking innovative solutions, creating actions such as the Women’s […]
Zero Foodprint
Zero Foodprint (ZFP) is a non-profit organization working to restore the climate, one hectare at a time. Working with business, government and individuals across the food system, the organization is transforming the way economic resources are generated and distributed equitably to farms. By directly funding projects that extract carbon from the atmosphere and store it […]
Anthony Myint
The fight against climate change is now being played out at the table. American chef Anthony Myint works to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. He received the 2019 Basque Culinary World Prize for his work with Zero […]
Sheila Lucero
Aware of the potential influence that chefs can have, Sheila Lucero has learned to use her voice to defend the things she is passionate about, particularly the oceans. She is the culinary director of the Big Red F group, a multi-concept restaurant chain committed to responsible sourcing. Thanks to her efforts, one of the restaurants […]