What is sustainable dining, and is it something anyone can do? And beyond the reach of reducing, reusing and recycling, how does a restaurant incorporate sustainable methods in its order of operations?We're joined by three local chefs from Naples:Vincenzo Betulia, the chef-partner atOsteria TuliaandThe French;Jason Goddard, the corporate executive chef ofSea Saltwho also cooks atBarbatellaandDorona; andAsif Syedof21 Spicesweigh in on sustainable dining.
And theJames Beard Foundation, named after the “Dean of American Cookery,” is an organization with a mission to honor America’s chefs and culinary leaders. Its chief operating officer,Kris Moon, spearheaded theJBF Impact Project, which is a series of programs that aims to engage the culinary community in creating a sustainable food system. He joins our conversation via telephone.
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