Climate Friendly Cuisine:
Food Service Guidance and Best Practices for a Healthy Planet
Keynote speaker—Chef Traci Des Jardins
A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for over 22 years and has opened many great San Francisco restaurants including Jardinière, Mijita, Public House, The Commissary, Arguello and her newest addition, School Night. Traci is the culinary advisor to Impossible Foods which launched the Impossible Burger in the summer of 2016 and won an Acterra Business Environmental Award in 2017. The Impossible Burger is a revolutionary plant based meat.
A dedicated philanthropist, Traci sat on the board of the local non-profit La Cocina for many years, and has been a longtime supporter of the farm to table movement and sustainability. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.
Alexandra (Alex) Emmott joined SFUSD as the Culinary Manager in the Student Nutrition Services (SNS) Department in January, 2018. At SFUSD, Alex oversees menu planning and procurement for over 6 million meals annually and works closely with the entire SNS team to increase scratch-cooked, sustainable, student-vetted menu and serving concepts. Alex comes to SFUSD by way of Oakland Unified, where she managed the District’s nationally recognized Farm to School program between 2012 and 2018, including the adoption and implementation of the Good Food Purchasing Program. Alex transitioned to the school food field after owning and operating a successful farm to table retail bakery and cafe in Boston, MA.
Anthony Myint is co-founder of The Perennial, a San Francisco restaurant and bar championing regenerative ingredients, lauded as a Best New Restaurant in America by Bon Appétit and GQ. Anthony is also a co-founder of Mission Chinese Food and Commonwealth restaurants, and of the non-profit Zero Foodprint, which aims to establish the category of Carbon Neutral Dining. He is also co-founder of The Perennial Farming Initiative which aims to reconnect consumers to farming through Healthy Soil. He is a member of the James Beard Foundation’s Sustainable Business Leadership Council, a sustainability mentor at the Culinary Institute of America’s Napa campus. Anthony has been recognized for his innovation and influence by publications such as Food & Wine, and he is active in the international chef community as an environmental activist and organizer.
Claire Cummings is the first-ever Waste Programs Manager for Bon Appétit Management Company, the food service pioneer that operates more than 1,000-plus cafés in 33 states for universities, corporations, and museums. Claire’s helped double Bon Appétit’s food-recovery programs, developed implementation guides for launching reusable to-go container initiatives, supported the development of a new kitchen-waste-tracking system, and has helped launch Imperfectly Delicious Produce, a program that has rescued over 3 million pounds of produce from going to waste.
Dana Frasz is a visionary and determined systems thinker with 15 years of food recovery and entrepreneurship experience. Acknowledging that the current food system was leaving both food and people falling through the cracks, Dana launched Food Shift in 2012. Food Shift is developing models that strengthen food recovery infrastructure, provide jobs, and improve access to nutrition. Food Shift is a key educator, innovator, and leader within the movement toward a more sustainable use of food.
Dana Gunders is a leading expert on food system efficiency and, according to Consumer Reports, "the woman who helped start the waste-free movement.” She founded and led the Natural Resource Defense Council’s initiative to reduce food waste, during which time she authored Waste Free Kitchen Handbook, testified in Congress, and launched the Save the Food campaign, a national media campaign that has generated over $75M in donated media to date. Her work on food waste has been featured by John Oliver, Science Friday, Dr. Oz, New York Times, Wall Street Journal, Real Simple, and hundreds of other outlets. Dana now provides advisory services on food waste prevention and spends far too much time devising ways to get her two small kids to throw less food on the floor.
Dara Silverstein is Stanford Residential & Dining Enterprises’ Sustainable Food Program Manager. She is also a Lecturer in both Earth Systems and the d.school at Stanford. Prior to joining Stanford, she managed Harvard’s Food Literacy Project and worked at Harvard’s Office for Sustainability. Dara has her Masters in Urban and Environmental Policy and Planning from Tufts University and a BA in Anthropology from Harvard University.
Katie Cantrell is the founder and Executive Director of the Factory Farming Awareness Coalition (FFAC), and the U.S. Program Manager for Green Monday. She founded FFAC to educate people about the ecological and social justice hazards of industrial animal agriculture. She has since given over 300 presentations about the food system to venues such as Stanford, Yale, Google, and Tesla. FFAC partners with Green Monday to bring sustainable plant-based options to institutions across the U.S.
Miyoko Schinner is founder and CEO of Miyoko’s Kitchen, a leader in innovative, award-winning, organic dairy alternatives that aim to redefine the future of the creamery. A passionate culinarian, Miyoko is the author of five cookbooks and hosted three seasons of Vegan Mashup, a cooking show that aired on PBS nationwide. An avid activist working to change the culture of food, Miyoko is on the board of the Plant Based Foods Association, and co-founder of Rancho Compasión a farmed animal sanctuary in Nicasio, California, that provides a home to over 80 farm animals.
Skip Skivington has worked at Kaiser Permanente for over 26 years and is currently Vice President of Healthcare Continuity and Support Services. Skip has executive responsibility for several key national departments to include: nutrition services, travel and meeting services, emergency management and business continuity. Skip concurrently served as the Interim Vice President of Supply Chain during the period of 2005 to 2009, and from 2015 to 2017 led Kaiser’s national security services program. Skip was instrumental in developing the executive strategies that led to Kaiser Permanente’s inclusion in the prestigious Billion Dollar Roundtable in 2014, and is currently the national team leader of a cross functional sprint team focusing on ending homelessness for the medically frail and elderly.
A lifelong educator and chef, Toussaint Potter (known to all as “Chef T”) brings a passion for culinary innovation and deep operational knowledge to his role as executive chef of concessions at AT&T Park for Bon Appétit Management Company. Originally from the Bronx, NY, Chef T spent much of his childhood on the U.S. Virgin Island of St. Thomas. He learned the foundation of cooking from his father, a trained butcher, before formalizing his culinary education at La Varenne École de Cuisine in Paris, France. Chef T has overseen all concessions and supported special events at AT&T Park since 2012. Previously, Chef T managed culinary operations for iconic Bay Area venues including San Francisco’s Candlestick Park and the Cow Palace. He has cooked and taught in kitchens all over the world, from New York to Las Vegas to Guam, and spent seven years as a chef instructor and director of culinary arts at the Art Institute of California in Sacramento.
More speakers coming soon.