Chefs and culinary experts discuss sustainability at SXSW Food Summit.
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Sponsor Our ArticlesAt the All Things Food summit during SXSW, Chef Iliana De La Vega and prominent local chefs discussed sustainability, food waste, and access to healthy foods. Hosted by Food Tank, the event served as a platform for culinary professionals and enthusiasts to explore pressing food-related challenges. Key discussions included the intersection of food and politics, with chefs sharing their insights and upcoming plans for improving culinary practices and community engagement.
Chef Iliana De La Vega was a panelist at the All Things Food summit, a significant event within the South by Southwest (SXSW) festival. The summit was hosted at Barr Mansion in Northeast Austin from March 13 to 14, organized by Food Tank, a nonprofit dedicated to research and advocacy concerning food systems. The summit served as a platform to address critical food-related topics, including access to healthy foods, food safety, and food waste, featuring a range of accomplished local chefs.
One of the most notable panels, titled “Celebrating Chefs,” included renowned local chefs such as Chef Oliva Hernandez, Chef Dave White, and Chef Jay Huang, alongside Chef Iliana De La Vega. The panel was overseen by Dr. Sweta Chakraborty, CEO of We Don’t Have Time North America. During the 25-minute discussion, the chefs explored their personal journeys and insights on sustainability within the culinary world.
Chef Huang shared his evolving perspective on sustainability, focusing on the equity of workers involved in fishing and farming. Chef De La Vega discussed the importance of resourcefulness in food preparation, encouraging attendees to minimize food waste. Chef White emphasized the role of education in fostering food sustainability. Chef Hernandez pointed out the need for transparency regarding the ingredients’ sustainability.
The panel also navigated the intersection of food and politics, with varying opinions emerging. Chef De La Vega advocated for open political discussions at the dinner table, while Chef White preferred to keep politics separate from food discourse.
The summit attracted culinary professionals, food enthusiasts, and the general public, all eager to engage with the chefs and expand their understanding of the food system. Local food vendors and experts were present, offering networking opportunities to attendees. The information shared at the summit is particularly relevant for those interested in food policy, sustainability, and the culinary arts, as it addressed some of the most pressing challenges within the industry.
The organizers of the event, along with the participating chefs, emphasized the need for ongoing discussions about food-related issues. They underscored the importance of collaboration among chefs, policymakers, and community members to foster a more sustainable food system. The enthusiastic turnout at the summit showcased the community’s interest in these topics.
The insights shared during the summit not only facilitated a dialogue about sustainability among industry professionals but also offered practical advice for reducing food waste and promoting resourcefulness in cooking. The chefs’ commitment to bettering their community through food sustainability is set to inspire attendees and participants alike. The discussions are expected to have lasting implications for how local restaurants and food businesses approach their operations in the future.
As the summit wrapped up on March 14, the chefs revealed their upcoming plans. Chef Huang expressed enthusiasm for challenging his team to improve culinary practices. Chef Hernandez plans to open a new coffee shop later this year, while Chef De La Vega has scheduled culinary trips to Mexico and two other countries. Chef White hinted at a new Food Network show and an ambitious dinner party on Mount Everest aimed at raising awareness for mental health.
The summit not only provided enriching content but also featured complimentary food, drinks, and live entertainment, creating a festive atmosphere. Although the event reached full capacity for in-person tickets, a livestream option was available, and recorded sessions can be accessed on YouTube for those who could not attend.
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