James Beard Foundation launches campaign to speed federal action on climate change

The James Beard Foundation (JBF) on Tuesday announced the launch of a campaign to ignite government action on climate change, focusing on the toll it is taking on independent restaurants and the farmers who supply them.

“Climate Solutions for Restaurant Survival” aims to unite chefs across the country to raise awareness, educate federal policymakers and galvanize action to mitigate the impacts of climate change. The campaign was spurred by a new report from The George Washington University's Global Food Institute, founded by renowned chef, humanitarian and food policy activist, José Andrés.

According to the report, rising temperatures, extreme weather events, floods, drought, fire, and shifts in agricultural patterns have all contributed to the rise of inflation and food costs in recent years.

“As a chef, and in my work with restaurants around the world, I see first-hand the impact of climate change on the ingredients we source, the dishes we prepare, and on the communities and people we serve,” said Andrés in a statement. “This research is more than just a collection of data and insights; it’s a rallying cry for chefs, restaurateurs, food producers, policymakers, and all actors across the supply chain. And it is just a taste of what’s to come from the Global Food Institute at The George Washington University in our urgent journey to shape a better food system.”

During a webinar announcing the campaign, JJ Johnson, chef-owner of fast-casual Field Trip in New York City, zeroed in on rice. “I purchase 5,000 pounds of rice a month from farmers in the U.S.,” said Johnson, who oversees three locations. “For every one degree Celsius the temperature rises, the rice yield decreases by 14%.” Lower yields mean higher prices, a cost he has to pass on to his customers. But even when he raises menu prices by 35 cents, there’s consumer backlash, he said.

Emma Jagoz, founder of Moon Valley Farm in Woodsboro, Md. and another webinar participant, talked about how crop losses due to hail, wind and drought have led to increased prices to restaurants and limited menus for consumers. Climate change has also affected seasonality; summer now blurs into fall and winter into spring.

Through the “Climate Solutions for Restaurant Survival” campaign, the James Beard Foundation intends to bring together chefs nationwide in a call to action. It will harness their first-hand experience to make clear that climate change is not only an environmental crisis; it's a clear and present danger to the independent restaurant community.

JBF outlined these action points: