What is sustainable dining, and is it something anyone can do? And beyond the reach of reducing, reusing and recycling, how does a restaurant incorporate sustainable methods in its order of operations? We're joined by three local chefs from Naples: Vincenzo Betulia, the chef-partner at Osteria Tulia and The French; Jason Goddard, the corporate executive chef of Sea Salt who also cooks at Barbatella and Dorona; and Asif Syed of 21 Spices weigh in on sustainable dining.
And the James Beard Foundation, named after the “Dean of American Cookery,” is an organization with a mission to honor America’s chefs and culinary leaders. Its chief operating officer, Kris Moon, spearheaded the JBF Impact Project, which is a series of programs that aims to engage the culinary community in creating a sustainable food system. He joins our conversation via telephone.
