This is not just about what’s on the plates. It's the place of priority that food gets, and the culture of food that exists in the institution.
I think institutional food could be a lot better. I’ve worked with hospitals and universities to rebuild their food service in a way that reconnects good food with health, wellness and education.
Our public institutions are a reflection of who we are, and this revolution is about raising the priority of food in the public sphere. This will improve lives and outcomes, and make major strides in building a more holistic, sustainable, and just food system.
I work to build and execute new visions for institutional food, creating values-based food service that prioritizes good food and consciously supports its community. My work has proven that it is possible for us to do a much better job of using food to support health and wellness, education and rehabilitation.