Food is the leading cause of poor health in the United States. Over half of American adults suffering from at least one chronic, diet-related disease.

In moments of crisis, chefs and restaurant owners jump in feet first. They take action. They want to help—not just the food service industry but their communities.

This speaking series examines the roots and evolution of the food movement and how it intersects with race and class, as well as health, educational, and environmental inequities.