• Chefs Can Save the World is not the book you'd expect from a chef, but a deeper and more serious work, more like a manifesto of social reform that arises out of the kitchen and points us toward a fresher, healthier, more equitable food system for everyone.

  I am impressed with the clarity and quality of the writing, the organization of the book, and the bottom-up approach to what is customarily a top-down exercise, both in the way restaurant kitchens are operated and in the way books are conceived. In going against that grain, Jeremy joins – correctly, in my view – with the far-sighted few who envision the future of food as a green field that will sustain us all. This is how chefs, with a lot of help, can save the world.

  - John Egerton "Heavenlytreatsandtreasures"

• Jeremy writes of a journey few have taken, but thankfully more are beginning to follow. His book demonstrates the many complexities of trying to run a sustainable business in an already high-cost industry. Thankfully, as Jeremy shows, it is a high-passion industry as well. With commitments like these, Chefs Can Change the World.

  - Michel Nischan

  Useful knowledge and rich experience in eco-friendly organic food. Good job!

  - www.markys.com

When was the last time you slowed down long enough to properly savor a meal?

Do you know how far your food traveled or how it made it to your plate?

In most cases we don't know what goes into how we are fed. In our fast-food nation, we grab and go without a thought. We don't ask where or how the food was grown. We don't question what is in it. We trust an unknown entity to handle that for us. That's no longer good enough!

Chefs Can Save the World is Jeremy Barlow's call to action for everyone who prepares, serves, consumes or simply enjoys food. We all have a responsibility to pay more attention to what we eat, where it comes from, and how it affects the world around us.

Jeremy's journey is a discovery of how our health, our environment, our energy, our economy, and our security are inextricably tied to the food system. And, with half of all food dollars spent on dining out, our nation's chefs hold significant influence to effect change. Jeremy gives us the benefit of his experience and research in this book, getting at the heart of what we need to know to start making better choices.

Jeremy challenges us all to use our purchasing power to achieve a food system that is not just sustainable, but restorative – one that ultimately can solve the most pressing human challenges of our time.