Where was alice waters born

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Life’s Work: An Interview with Alice Waters

When Waters opened Chez Panisse, in Berkeley, California, in 1971, she didn’t expect to spark a national movement toward local, organic, sustainably sourced food or to inspire a generation of chefs to follow in her footsteps. But she did. Now a committed activist, she is the founder of the Edible Schoolyard Project, which has spawned food education programs in more than 5,000 schools. She still oversees her single restaurant.

A version of this article appeared in the May–June 2017 issue of Harvard Business Review.

Alison Beard is an executive editor at Harvard Business Review and co-host of the HBR IdeaCast podcast. She previously worked as a reporter and editor at the Financial Times. A mom of two, she tries—and sometimes succeeds—to apply management best practices to her household.

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Chef and activist Alice Waters (80): "We can change the world through food"

Alice Waters is a living legend – a passionate advocate for healthy, seasonal, organic food and a transformative force in the culinary world. In her recent book, We Are What We Eat - A Slow Food Manifesto, Waters examines how fast food has deeply affected our food culture – and not in a positive way. She passionately advocates for embracing slow food values as an antidote to the fast food mindset. “We can change the world with what we eat. We’ve done it before,” she says in an interview with Food Inspiration.

Chez Panisse: a legacy of sustainability

Founded by Waters in 1971, restaurant Chez Panisse has pioneered the farm-to-table movement and remains a benchmark for sustainability. Celebrating 53 years, it was recently awarded a green Michelin star in recognition of its pioneering commitment to sustainable practices.

“Our operating principles have hardly changed over the past 53 years,” Waters explains. “We’ve never changed our criteria for buying produce: it has always been about local and organic

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At 19 years old, Alice Waters traveled to Paris, France, and ate a wild strawberry. She had never tasted anything like it in her whole life. “Where did this come from?”, she asked, to discover it is harvested in the nearby mountains, only at this time of year. In 1965, every Parisian market only had food from the region and what was in season. She was enchanted by the culture of cuisine. Upon her return to California, Alice opened her world-renowned restaurant Chez Panisse on the non-negotiable principles of seasonal, local, and organic food. In 1971, to solely source ingredients directly from local farmers, ranchers, and dairies was a radically different mode of restaurant operation. The intimate atmosphere of the arts and craft house in Berkeley has become an iconic nexus of farm to table practice. Unfortunately, the cozy setting does not lend well to social distancing, a challenge met by pivoting to serve the community through farm boxes in an open-air market. As many restaurants closed, it was of utmost importance to Alice to continue to find avenues to support local food syst