Modern food systems are increasingly under scrutiny for contributing to environmental degradation, climate change, and public health concerns. Regenerative agriculture (RA) has emerged as a holistic farming paradigm aimed at …
Author
Joe Green
Joe Green
Joe is a professional chef with a career of supporting and highlighting small local farms that engage in healthy, sustainable activities. Joe provides volunteer support for a variety of organizations in urban faming, food rescue, and writing including Center for Food as Medicine. As a graduate with multiple degrees from The Culinary Institute of America and an Associate’s Science Degree from SUNY, Joe kept his focus on helping others by organizing or participating in multiple fundraisers to provide healthcare and wellness education for travelling artists and musicians in The Hudson Valley. After more than ten years in New York kitchens, Joe returned to Texas to work alongside a diverse team of technologists, data analysts, farmers, and vendors aiding in the launch a “no waste” meal kit delivery startup. In non-profit community kitchens, he served 45,000 meals a year to the unhoused and disadvantaged members of our communities while diverting tens of thousands of pounds of unnecessary food waste to people in need. With his variety of skills, education, and experience, Joe is dedicated to improving the culinary experience for everyone through advocating for meaningful change in our food systems.
