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We Talk To Local Chefs About Sustainable Dining

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What is sustainable dining? Beyond the reach of reducing, reusing and recycling, how does a restaurant incorporate sustainable methods in its order of operations?

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.

Other local chefs, namely 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.

 

Mike Kiniry is producer of Gulf Coast Live, and co-creator and host of the WGCU podcast Three Song Stories: Biography Through Music. He first joined the WGCU team in the summer of 2003 as an intern while studying Communication at Florida Gulf Coast University. 
Julie Glenn is the News Director and the host of Gulf Coast Live. She joined the WGCU team in November of 2016 to expand the Gulf Coast Live call-in radio show from once a week to five days a week.  Since then, the show has been recognized in state and regional competitions and has featured artists, political leaders, historians, environmental experts, doctors, local reporters, and national and international scholars. After leading the station's award-winning coverage of Hurricane Irma in September of 2017, Julie was named Interim News Director. In January of 2018, she launched WGCU's first podcast: Grape Minds.