Audience: Food Service/Chef

Wallace Center at Winrock International

Feed the Second Line in New Orleans is working to develop a coordinated network of solar-panel powered restaurants in New Orleans that can continue to operate during/after hurricanes, becoming the "first responders for [the] community." Locating this solar power at restaurants in the city's poorest neighborhoods helps them be a front-line response to those most impacted by the inequity of climate disaster. They help address: hunger, food waste, job interruptions and supply chain breakdowns….

LEE Initiative

To maintain these relationships, and to create the foundation for a more resilient restaurant industry, the LEE Initiative provided stipends to local farms in 20 regions across the U.S. to ensure continued food production for restaurants. These farmers were then given a list of selected independent restaurants that could purchase farm products on credit provided by the program. This allowed restaurants to lower ingredient costs while still acquiring local products, providing high-quality food to…

WSU Bread Lab

Regional small grain value chains link local farmers, regional mills, and artisan bakers to consumers looking to support local food systems. Through the rise in popularity of artisan baking and craft brewing, the sector has enjoyed significant growth in the past decade. Identifying as ‘non-commodity’, these value chains prioritize diversified and regionalized markets, high quality grains, long term relationships between stakeholders, fair pricing, and skilled labor. The result is fresh, stone-milled specialty grain products…

James Beard Foundation

Understanding food supply chains can be daunting even in the best of times, and even more so during a pandemic. For this webinar, Andrew Greene, chef Adrian Lipscombe, and A-dae Romero-Briones will use their experience in support services and work with farmers and chefs to shed some light on how COVID-19 has impacted how our food gets from the field to the kitchen….
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