Jan

26

Sustainable Food Podcast

January 26, 2010 |

“Chefs who are already on the journey” is how Melissa Kogut speaks of the members of the Chefs Collaborative. As executive director, she coordinates a variety of efforts to bring and spread sustainable agriculture (including seafood) to restaurants — efforts you are more likely to taste than be aware of while you’re doing that.

Listen in while she speaks of what they’re about, including:

They also link to Ocean Friendly Chefs, which is offering an online course on seafood sustainability. That, for the moment, is free.  Another of their connections is to Green Restaurants Association, which certifies and lists eco-friendly eateries.

Kogut did not shy away from the stereotypical criticism of her organization, as well as of Slow Food®.  There is a basis to the complaint that these movements are, for the present at least, much more for the upper classes than the larger public. It is true that most of the Collaborative’s members run high-end restaurants.

Kogut notes that the membership continues to grow and they are getting support now from large food suppliers as well. She sees the effort expanding to a much wider range of restaurants. Meanwhile, click or download to hear what the pro foodies are doing.

icon for podpress  Gentler Food [56:50m]: Play Now | Play in Popup | Download

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