Katherine Miller, author of At The Table: The Chef’s Guide To Advocacy, began her work toward a healthier food system with a deep background in political advocacy. She trains chefs to use their position as influencers to make change on issues like healthy and regenerative food sourcing, food waste, sustainability, fair wages, anti-sexism and -racism, and better mental health––in ways that engage the community and work with their already busy schedules.
Founder of Table 81, Miller is a consultant to foundations, non-profit organizations, and socially responsible businesses. She was a Distinguished Fellow at The George Washington University School of Media and Public Affairs, and was a Vice President at the James Beard Foundation.
Food photo by Maarten van den Heuvel on Unsplash
TIMELINE
2’27 training chefs to get engaged in political advocacy for a better food system
4’05 the problems caused by restaurants – a trillion dollar industry
5’03 labor, workplace harassment, substance abuse, mental health – all of these are issues in restaurants
6’41 the good times of “hospitality” work masks other problems
7’10 suicides in the restaurant industry are happening every day
7’50 more emphasis placed on food safety than worker safety
8’11 how the covid pandemic affected workers
9’33 the chef boot camp
11’46 advocacy can be quick and cheap
14’24 political and policy work yes, but not partisan
15’02 food waste issues
15’32 SNAP program and hunger
18’02 Bakers Against Racism
21’00 how farmers and ranchers are connecting with chefs
21’33 grant funds for farmers follow up on this
23’20 the issue of wages and tipping
26’13 sexism in the workplace
26’32 hedonism
31’17 how much of a difference can restaurants make in real terms
32’34 responsibility of the consumer to support good businesses
34’02 James Beard Foundation restaurant finder
34’17 Share Our Strength
34’25 High Road Restaurants
35’29 the importance of female leadership in restaurants
36’27 the importance of policy change
41’26 if you appreciate a restaurant, tell them!
