Dinner Disrupted: The Power of Food with Chef Michel Nischan
Tue, January 10 @ 7:00 pm - 8:00 pm EST
Food has the power to transform. From where it is grown through consumption, food transforms us along its journey from seed to plate. But what journey is your food taking? And is it reaching everybody? Do we all have access to healthy and nutritious foods? Well Chef Michel Nischan has some answers! Join us for a lively discussion on food access and food choice, and how we can all play a part to create a more equitable and sustainable food system.
“Food as a single subject has more impact on human health, environmental health, societal health and economic health than any other subject.” -Chef Michel Nischan
“If we fix food, we have the ability to fix so many problems. It will take all of us – chefs, consumers, politicians, farmers, food producers of all sizes, and nonprofit leaders – to make this change.” - Chef Michel Nischan
Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a more healthful, sustainable food system. He is Founder and President of Wholesome Crave, a food company selling responsibly sourced, plant-forward soups to large-scale dining facilities, and now available direct-to-consumer. A portion of the gross sales from Wholesome Crave products benefit Wholesome Wave, the non-profit food equity organization for which Michel serves as Co-Founder and Executive Chairman. He is also Co-Founder of the James Beard Foundation’s Chefs Boot Camps for Policy and Change, as well as Founder and Partner with the late actor Paul Newman in the former Dressing Room Restaurant.
Michel is the author of three cookbooks on healthful and sustainable food, and an active thought leader advocating for the right of all in America to exercise their right to feed themselves and their families well, regardless of race, ethnicity, income, or economic condition.
The Dinner Disrupted series is a partnership of libraries in Fairfield and New Haven County, Connecticut, encouraging patrons to play a more active role in their food system by engaging in collective discussions and actions focusing on Food Security, Climate Change, Land Use, & Agriculture.