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To address our current food system problems, I propose a series of local, regional, national and global conversations - starting around the dinner table - to rethink the food we produce, buy and eat.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

When I visit a country, I like to experience local food.

From zoning to labor to food safety to insurance, local food systems daily face a phalanx of regulatory hurdles designed and implemented to police industrial food models but which prejudicially wipe out the antidote: appropriate scaled local food systems.

We want kids in communities to know real food, and we want them to have a choice between real food and industrial food.

For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.

To know a community is to know its food.

The Kitchen's mission is to strengthen communities by bringing local, real food to everyone.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

Food redistribution is economically sensible, ecologically pressing, and socially responsible; it is high time food corporations woke up to it and governments started funding the organisations that facilitate it.