2013 JBF Leadership Awards
Recognizing Visionaries Creating a More Healthful, Sustainable, and Safe Food World
Mon, October 21, 2013
With the JBF Leadership Awards, the James Beard Foundation has taken a bold step towards the important and complex realms of sustainability, food access, and public health. We hope to shed light on these timely issues by celebrating the visionaries responsible for creating a healthier, safer, and more sustainable food world.
The 2013 Leadership Award recipients will be honored on October 21 at a dinner ceremony co-hosted by Good Housekeeping and emceed by chef Art Smith at the Hearst Tower. The awards presentation will be part of the James Beard Foundation’s fourth annual Food Conference, Paradox of Appetite: Hungering for Change, taking place on October 21 and 22 in New York City.
Tickets to the Leadership Awards dinner are available for $1,000 to the general public or for $500 for Food Conference attendees, and tables of ten are available for $10,000. A portion of each ticket or table purchase is tax-deductible as allowed by law.
For more information or to purchase tickets, please contact Bowen & Company at 914.231.6180 or email@example.com.
The 2013 JBF Leadership Award recipients are:
Hal Hamilton, Founder and Co-Director, Sustainable Food Lab
For supporting food companies, nonprofits, and farmers to demonstrate and scale sustainability in the global food supply.
Cynthia Hayes, Executive Director, Southeastern African-American Farmers Organic Network (SAAFON)
For the impact her work has had on the network of African-American farmers dedicated to using sustainable growing practices.
Dr. Marion Nestle, Paulette Goddard Professor, Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University
For her research and writing on how science and society influence dietary advice and practice and the impact it has had on our food system and in improving the way America eats.
Ricardo Salvador, Director, Food & Environment Program, Union of Concerned Scientists
For his work in academia, philanthropy, and advocacy in support of a healthy, green, fair, and affordable food system.
Gus Schumacher, Executive Vice President of Policy, Wholesome Wave
For his lifelong efforts to improve access to fresh local food in underserved communities.