Alice Waters

Over the course of 40 years, Alice Waters has created and passionately supported a culinary philosophy that maintains that food should be organic, sustainable, and locally sourced. Opening her restaurant Chez Panisse in Berkeley in 1971, which has ranked among the “World’s 50 Best Restaurants” for the last four decades, her commitment to finding the highest-quality, seasonal ingredients has created a network of local farmers and purveyors dedicated to sustainable agriculture. 

Her focus on education further led to the creation of the Edible Schoolyard Project in 1996, which is committed to transforming public education and supports projects that incorporate gardening and preparing healthy meals into the school curriculum.

Waters’ influence is extensive: she is vice president of Slow Food International. This nonprofit organization promotes and celebrates local artisanal food traditions and has more than 100,000 members in over 130 countries. Her other numerous honors include being co-recipient, with Kofi Annan, of the Global Environmental Citizen Award from Harvard Medical School in 2008 and being named to the French Legion of Honor in 2009. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act and that the table is a powerful means to social justice and positive change.

Her speaking engagements include, among others, lecture series and university talks related to food ethics and values, just and sustainable agriculture, and the transformative power of growing, cooking, and sharing food. She speaks at events both in-person and virtually.

Alice Waters is the author of eleven books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution, In the Green Kitchen, 40 Years of Chez Panisse: The Power of Gathering, The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden, and My Pantry. Her most recent book, We Are What We Eat, is an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats.