Stories / Impact

Announcing the JBF Impact Programs

JBF Editors

JBF Editors

April 25, 2016


Photo: Jeff Gurwin

The James Beard Foundation is proud to announce the launch of the JBF Impact Programs, an initiative which will enhance JBF’s work to establish a more sustainable food system through education, advocacy, and thought leadership. JBF Impact Programs will bring together chefs, farmers, and other leaders in the culinary community to address the biggest food challenges facing our society—food waste, sustainable agriculture and seafood, and beyond.

JBF Impact Programs currently include the annual JBF Food Conference, the JBF Leadership Awards, the JBF Chefs Boot Camp for Policy and Change, and Enlightened Eaters. In addition, it will include new initiatives such as JBF Issue Summits, roundtable discussions held in cities around the country to explore timely food issues; JBF Culinary Labs, which engage chefs in hands-on, experiential learning opportunities on food-system issues; and JBF Local and Regional Advocacy Trainings, which will bring the organization’s signature “A is for Advocacy” curriculum to a wide cohort of chefs across the country.

The Chef Action Network (CAN), a coalition of more than 200 chefs nationally, will become an official initiative of the JBF Impact Programs to help raise awareness about public policies and support chefs in their efforts to advocate for the issues they care about that impact our food system. 

“Our Foundation is expanding our voice in the food policy movement as we enter our 30th year,” said Susan Ungaro, president of the James Beard Foundation. “In addition to our new Impact Programs, we’re delighted that the Chef Action Network (CAN) will merge under the umbrella of the JBF Impact Programs, continuing its work to help us create a better food system for all Americans.”

“We are pleased that the James Beard Foundation is taking this step to expand its programs and support of the policy changes needed to make our food system fair, affordable, sustainable, nutritious, and delicious for all,” said Katherine Miller, founding executive director of CAN and recently named JBF’s senior director of food policy advocacy. “By joining forces we will be able to offer chefs more opportunities to get involved and use their voices.”

JBF Impact Programs for 2016 and 2017 will focus their support around four issue areas: food waste reduction, sustainable seafood, sustainable meat, and childhood nutrition. 

For more information on the JBF Impact Programs, visit

Read the full press release here.