The world-renowned US researcher, activist, food system expert and president and co-founder of Food Tank is a global thought leader on a mission to build a more equitable food system. A champion for underrepresented voices in the industry, Nierenberg has visited more than 70 countries to work with tens of thousands of farmers, policymakers, academics, scientists and government officials, and speaks at around 100 events a year.
“During her many years as a global leader steering the conversation—and action—in food systems, Danielle has demonstrated a commitment to helping make the way we eat, cook and shop for food as sustainable and equitable as possible,” said Eric W. Spivey, Chairman of The Julia Child Foundation for Gastronomyand the Culinary Arts. “While the jury selected Danielle before the pandemic, she is uniquely qualified to be the Julia Child Award honouree in 2020, as the importance of her work has never been more clear or needed.”
Speaking of her win, Nierenberg said: “I am thrilled to be the recipient of this award and, in a small way, continue the legacy of one of the most revolutionary women in the food world, Julia Child. It’s an honour for me and Food Tank to use the Foundation’s platform to highlight stories of hope and success in the food system and amplify the work of so many organisations and individuals who are working to make the food system more environmentally, economically and socially sustainable—and also delicious and healthy.”
Nierenberg will also receive a $50,000 grant from the Foundation, following previous recipients including José Andrés, Mary Sue Milliken and Susan Feniger, Danny Meyer, Rick Bayless and Jacques Pépin. She plans to use a portion of the award grant to create a year-long Food Tank food justice paid fellowship, and launch a multi-city series of Food Tank Food Talk Live events in partnership with the Julia Child Foundation of Gastronomy and the Culinary Arts.
Nierenberg will receive the award at the Smithsonian’s National Museum of American History in Washington, D.C. during a special ceremony that will kick off the sixth annual Smithsonian Food History Weekend, October 15–17, 2020.
Created by Julia Child, The Julia Child Foundation for Gastronomy and the Culinary Arts is one of the leading grant-giving private foundations solely dedicated to supporting the field of gastronomy and the culinary arts.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.