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We Talk To Local Chefs About Sustainable Dining

WGCU | By Julie Glenn,
Mike Kiniry
Published March 12, 2019 at 11:44 AM EDT
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What is sustainable dining? Beyond the reach of reducing, reusing and recycling, how does a restaurant incorporate sustainable methods in its order of operations?

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.

Other local chefs, namelyVincenzo 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.

 

Copyright 2019 WGCU
State News
Julie Glenn
Julie Glenn is the host of Gulf Coast Live. She has been working in southwest Florida as a freelance writer since 2007, most recently as a regular columnist for the Naples Daily News. She began her broadcasting career in 1993 as a reporter/anchor/producer for a local CBS affiliate in Quincy, Illinois. After also working for the NBC affiliate, she decided to move to Parma, Italy where she earned her Master’s degree in communication from the University of Gastronomic Sciences. Her undergraduate degree in Mass Communication is from the University of Missouri at Kansas City.
See stories by Julie Glenn
Mike Kiniry
Mike Kiniry is producer of Gulf Coast Live, and co-creator and host of the WGCU podcast Three Song Stories: Biography Through Music. He first joined the WGCU team in the summer of 2003 as an intern while studying Communication at Florida Gulf Coast University.
See stories by Mike Kiniry