We often ascribe the concept of “healthy” to food, but what do healthy foodways look like? Join a conversation among three visionary chefs who are leading change in the food service industry through transparency, labor justice, and storytelling through food. Using food as a tool for both community and political engagement, these chefs are building new models of food service that prioritize the integrity of fresh ingredients in hospitals, and workers’ rights in restaurants. Through a spirit of ethical, cooperative leadership, this panel will discuss how to activate simple yet radical approaches in the food industry and create menus inspired by place, migration, and community.

In-person tickets $25 general, $15 student includes hosted welcome reception. Virtual live stream via Zoom, free.

Register online