JBF Issue Summits bring stakeholders from across the food system together with experts in diverse fields to discuss important issues that have an impact on the quality and availability of the food we eat.
From antibiotics use in livestock farming to the role of added sugar in processed food, these intimate roundtable conversations afford participants an opportunity to ask important questions and expand their understanding of issues.
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Past Issue Summits
Hidden Villa Meat Summit, March 2018
At this Issue Summit discussing animal agriculture and meat production in northern California, the James Beard Foundation welcomed chefs, academics, butchers, and ranchers to Hidden Villa in Los Altos Hills. Topics included investment and innovation in sustainable meat production, and access to processing facilities and distribution. The conversation was facilitated by Chirstophe Hille of Karen Karp and Partners.
Louisville Local Meats, September 2017
In September of 2017, the James Beard Foundation, with Superior Meats, Inc. and Louisville Farm to Table, welcomed chefs, farmers, and experts to Foxhollow Farm for a in-depth discussion of the sustainable livestock sector in Kentucky. Topics included federal and regional legislation, local economics, and the burgeoning culinary scene. The conversation was moderated by Christophe Hille of Karen Karp and Partners, and included special guest Louisville Mayor Greg Fischer.
Share the Gulf Seafood Summits, August 2017
The James Beard Foundation partnered with Share the Gulf in August 2017 to host a series of dialogues and receptions around sustainable Gulf seafood. Hosted at Caracol in Houston, Sunset Pointe outside Mobile, AL, and Fodder & Shine in Tampa, these events engaged local culinarians and fishermen in dynamic conversations around the health and productivity of the Gulf and the region’s coastal cities and communities.
BITE Bentonville, June 2016
As part of the BITE NW Arkansas food festival, the James Beard Foundation partnered with festival organizers to host a summit around the local food economy in northwest Arkansas. The conversation engaged chefs, restaurateurs, and others in the culinary community around local food purchases, and included a beef breakdown with acclaimed butcher Adam Danforth.
Food Waste with EPA Administrator Gina McCarthy, April 2016
In 2016, the Foundation hosted a group of NYC culinary professionals and experts in a conversation with EPA Administrator Gina McCarthy around food waste, focusing on the EPA’s goal of reducing food waste in landfills by 50% by 2030. This meaningful exchange was attended by chefs, food organizations and businesses, and faith-based organizations responsible for feeding the hungry.
Animal Production and the Future of Food, December 2015
Working with Elanco, the James Beard Foundation co-hosted this roundtable conversation in December 2015, moderated by Karen Karp of Karen Karp & Partners. Academics, chefs, scientists, and others discussed animal agriculture as it relates to science, technology, nutrition, menu and food product development, and of course, taste.
Sugar, GMO’s, and Seeds, 2014-2015
The James Beard Foundation partnered with the Aspen Institute in 2014 & 2015 for a series of salons around important food topics. Moderated by The Atlantic’s Corby Kummer, these round table conversations focused on topics such as sugar, the impact of Genetically Modified Organisms on the food industry, and seed breeding in the private and public sectors. These cross-sector collaborations were attended by academics, chefs, experts, and industry leaders.