2013 JBF Leadership Award Winner Ricardo J. Salvador

 

Ricardo J. Salvador
Director, Food & Environment Program, Union of Concerned Scientists

 

It’s not unusual for Ricardo Salvador, senior scientist and director of the Food and Environment program at the Union of Concerned Scientists (UCS), to log a 16-mile run before arriving at the office. As an ardent marathoner, Salvador’s running philosophy—more long-distance strategy than sprinting—is one that also defines his persistent professional drive. 

 

In his current role at the UCS, a nonprofit organization made up of 400,000 citizens and scientists, pairing technical analysis with advocacy, Salvador works with scientists, economists, and politicians, devoting his laser-sharp focus to remodel the current food system into a more sustainable one.

 

“The food system is a human creation. In theory, it should be possible for us to optimize the system to better meet our needs,” says Salvador, speaking from his office in... Read more >

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2013 JBF Leadership Award Winner Hal Hamilton

 

Hal Hamilton
Founder and Co-Director, Sustainable Food Lab

 

As a dairy farmer, rural community activist, and nonprofit director, Hal Hamilton yearned to bring the notion of sustainability from the shadows to the mainstream; he was especially eager to reach the massive agricultural corporations that dominated food production and distribution. It’s this sentiment that propelled him to found the Sustainable Food Lab, a Vermont-based consortium that spurs market-based solutions for a healthier global food system through a range of summits, events, and trainings, where he has been since 2004.

 

“Hal will never take status quo for the answer,” says Jan KeesVis, a 2011 JBF Leadership Award honoree and the global director of sustainable sourcing at Unilever, who regularly works alongside Hamilton as the current co-chair of the Food Lab’s advisory board. “He’s taught me... Read more >

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2013 JBF Leadership Award Winner Gus Schumacher

 

Gus Schumacher
Co-Founder and Executive Vice President of Policy, Wholesome Wave

 

Gus Schumacher’s agricultural ancestry dates back to the mid-1800s, when his great-grandfather sowed seeds on what is now 72nd Street in Manhattan. His grandfather worked the land in Flushing, Queens, before his father moved the family farm to Boston, where he and his children tilled until 1968. The love of the land is in his blood.

 

“I want to help people who are hungry get access to the vegetables and fruits that my family has grown over the last 120 years,” says Schumacher. “That’s where my passion comes from.”

 

He may have flown the coop, so to speak—Schumacher headed off to Harvard, for an education that he funded with... Read more >

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2013 JBF Leadership Award Winner Marion Nestle

 

Marion Nestle
Paulette Goddard Professor, Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University

 

For those of us involved in the food world, it’s hard to remember that many of the truths we take as a given—that advertising influences how we eat as a country, often detrimentally; that agricultural programs sometimes protect businesses rather than people; that public policy can be a powerful tool in shifting how Americans eat and, consequently, their health—are relative newcomers in the national discourse. The person directly responsible for raising these points, along with countless other critical questions about the food-related intersections between science, culture, and politics? Dr. Marion Nestle.

 

The author of the groundbreaking Food Politics, as well as several other seminal books such as Safe Food, What to Eat, and... Read more >

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2013 JBF Leadership Award Winner Cynthia Hayes

 

Cynthia Hayes
Executive Director, Southeastern African-American Farmers Organic Network (SAAFON)

 

Cynthia Hayes spent many childhood summers on her family’s tobacco farm in Kentucky and fondly recalls the “stinky pile” that existed in the corner of her uncle’s field. “He was composting,” she says with a laugh. “We just weren’t calling it that back then.”

 

The visionary environmentalist, who started the Southeastern African-American Farmers Organic Network (SAAFON) approximately five years ago, encountered a series of roadblocks, among them many people who asked her why African-American row croppers would consider such a niche market. “Why wouldn’t they?” she remembers asking in response. “When you look historically and culturally at black farmers, they were originally organic producers. But they were also out of the loop in terms of... Read more >

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Mindful Snacking: Alternatives To Your Favorite Food Vices

 

“I can’t stand when someone says they want some ice cream and someone will tell them to have some celery sticks—that is nothing like ice cream!” says Lisa Sasson, professor of nutrition at New York University’s School of Nutrition, Food Studies, and Public Health. “We often have urges for certain types of foods,” she says. “You might want something crunchy and salty or cold and refreshing,” says Sasson, adding that if you make yourself something that is closer to what you crave, you’re more likely to be satisfied. “So if someone is in the mood for ice cream, something else that’s creamy or cool might do.” And if you have a hankering for something salty and crunchy like chips or puffs, will baby carrots do the trick? “If you dip the carrots into something like a spiced yogurt dip,” according to Sasson, “that could satisfy that urge for... Read more >

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Watch Live: 2013 JBF Food Conference


Our fourth annual JBF Food Conference starts today! This year's theme is "The Paradox of Appetite: Hungering for Change." We'll be streaming all of our speakers and panelists live all day, so please join us and watch here. 

 

You can find more information and see the full agenda here. An archive of all talks and panels lives here. Join the conversation by commenting here or tweeting using the hashtag #jbfleads

 

 

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JBF on the Air: Kevin West

 

On this week’s episode of Taste Matters, JBF’s Mitchell Davis invited author Kevin West on the air to discuss his new book, Saving the Season. In his comprehensive guide to at-home canning, pickling, and preserving, West offers poignant stories, thoughtful guidance, and 220 recipes for jams, pickles, cordials, cocktails, candies, and more. From Scotch marmalade to green tomato chutney to pickled asparagus with tarragon and green garlic, Saving the Season is the ultimate resource for novices and professionals alike. Listen below to learn more:

 

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Wine Wisdom: Sustainable Winemaking with Merry Edwards

Merry Edwards on sustainable winemaking

 

2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner Merry Edwards is a longtime champion of sustainable winemaking. We caught up with Edwards (who is also curating the wine pairings for our gala this fall) to discuss her pioneering work at her eponymous Russian River Valley property.

 

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JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?

 

ME: We use organic mushroom compost, a by-product from our neighbor, Gourmet Mushroom, as a supplement. In some vineyards, we apply the material on a vine-by-vine basis. It evens out the vines’ growth, giving us consistent vine size and ripening. Much of our farming energy is focused on this end result.

 

JBF: What are some of the biggest challenges you’ve faced when implementing green practices at the winery?

 

ME: We wanted to operate... Read more >

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