As businesses grow, they are in a powerful position to make an impact on our food system and environment. When the focus on local is so great, however, the desire to scale sustainable practices becomes a complex challenge. Global corporations might have the ability to purchase more organic food than any small business. How do wide-reaching organizations remain local as a purchaser? How are big companies making a difference for the small farms and businesses from where they source? How do they maintain integrity and quality control during growth? How difficult is it to stay creative while making dishes for a large audience? What sustainable choices are large companies making while maintaining profitability?
Nate Appleman, Executive Chef, Chipotle
Marion Nestle, Author, Food Politics
Jared Koch, Author, Clean Plates
Moderated by Evelyn Kim, Writer, Edo Ergo Sum