Throwback Thursday: Working Together to Improve School Food with Shelburne Farms and JBF Chefs Boot Camp for Policy and Change

Photo by Vera Chang


By David Hugo, Chef at Shelburne Farms


Last month, Shelburne Farms hosted the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change, a three-day intensive training for chefs in policy and advocacy. A partnership with the Chef Action Network (CAN), JBF Chefs Boot Camps leverage prominent chefs as change-makers on food issues. It’s a mission in step with our work here at the Farm. Since boot camp, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.


JBF celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. Like Shelburne Farms, which coaches... Read more >

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What We're Reading: September 17, 2015


Do you really need to pony up for pricey chocolate chips? [Food52


Everything’s bigger in Texas, including the fight over soda. [Nasdaq


Are today’s crops less nutritious than those our ancestors tilled? [NYT


Take a sip of the season with this fall-inspired cocktail. [Serious Eats


Two small policy changes regarding school food... Read more >

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Sustainability Matters: October 10, 2014


Avocados may be good for your health, but the increased consumer demand could be over-burdening Chile’s water supply. [Treehugger]


Researchers have found that many U.S. restaurant chains have cut calories on new menu items by about 60 calories per dish, which could lead to a change in diners' waistlines over time. [NPR]


A political battle still rages between the Obama administration, the School Nutrition Association, and lunch ladies over the future of school food. [NY Times]


The sixth annual Chefs Collaborative summit in Boulder, CO met to gather like-minded chefs and discuss sustainability in the food... Read more >

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Sustainability Matters: September 19, 2014


An organic orange grower in Florida uses natural remedies to fight the blights of insects that are damaging groves across the country. [Civil Eats]


An algae bloom in the Arabian sea is disrupting the local fishing supply, and may give scientists a preview of the long term consequences for the aquatic food chain due to climate change.
[NY Times]


The Edward Jones Dome, home to the St. Louis Rams, becomes the first stadium in the NFL to offer sustainably-raised, Animal Welfare–Approved hot dogs and hamburgers. [Ecocentric]


Mission: Readiness, the organization of former military officials concerned about obesity... Read more >

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Sustainability Matters: May 23, 2014


Congress and advocacy groups seek to undermine school nutrition programs with new legislation. [The Lunch Tray]


The NYC Department of Health and Mental Hygiene has completed a pilot program using Yelp reviews to identify potential outbreaks of foodborne illness. [NYT]


Don’t judge a food by its label: a report from the Animal Welfare Institute finds that the USDA does not verify the majority of “humane” and “sustainable” claims on meat products. [EcoCentric]


Cincinnati takes an innovative approach to fighting childhood hunger in the summer, using public libraries to pair reading programs with free meals. [... Read more >

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Sustainability Matters: May 9, 2014


Hot chicks: a scientist attempts to breed chickens with fewer feathers to help the birds remain cooler, making it easier for farmers to maintain chicken populations in the face of climate change. [Grist]


The USDA will be awarding grants worth $25 million for school kitchen equipment. [Food Politics]


Sugar cane production and processing is linked to a deadly kidney-related illness in Nicaragua. [NY Times]


The World Health Organization warns that we're is headed for a deadly “post-antibiotic era” due to misuse of antibiotics in humans and agricultural animals. [... Read more >

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JBF Kitchen Cam