The Social Justice Dimensions of Chefs and Farm-to-X Initiatives

Keywords: chefs, farm to table, culinary justice, food justice, political economy
Session Type: Virtual Paper Abstract
Day: Monday
Session Start / End Time: 2/28/2022 02:00 PM (Eastern Time (US & Canada)) - 2/28/2022 03:20 PM (Eastern Time (US & Canada))
Room: Virtual 25

Abstract

Using professional chefs as the primary subject of study, this proposed dissertation research works to develop a deeper understanding of why some chefs become socially/equitably conscious, how their initiatives impact their local communities, and what motivates chef-led justice initiatives. This project stresses the importance of understanding how chefs address questions of long-term inequities and work to establish robust, sustainable, and just food systems within their communities. I do this by focusing on how chefs use farm-to-institution, farm-to-table, and farm-to-activism models (which I collectively refer to as F2X) to position themselves, their businesses, or their platforms to address critical food system challenges within their communities.

As I discuss, chefs, through their platforms, can hold a surprising amount of power, socially, economically, and politically. This power can manifest itself through the restaurant, or through a more comprehensive branded platform. Through a multi-methods approach, I assess how this platform is the position from which a chef can exert influence on or in spaces of their choosing. I conclude with a discussion of how, when faced with community crises, chefs have turned outward and begun to care about something bigger when it comes to society and the environment, rather than solely focusing on cooking good food that fills dining rooms. The remaining question however, is why?