October 24 is Food Day, a national event created to inspire us to make changes in our own diets and to take action to solve food-related problems in our communities at the local, state, and national level. Here, Food & Wine's Gail Simmons explains why you should pay attention and how even the smallest act can help move the mission forward. Follow #FoodDay2014 and @gailsimmons for more.
Founded by the Center for Science in the Public Interest, Food Day unites some of the country’s most prominent food activists toward a vision of food that is healthy, affordable, and produced with care for the environment, farm animals, and the people who grow, harvest, and serve it. More than 6,000 events are taking place this week, including NYC's third annual Big Apple Crunch, when a mass of fruit lovers will aim to break last year’s record of 1 million people biting into apples at the same time. (FYI: All kids in NYC schools will get an apple on Food Day!)
As I’ve done since 2012, I’ll be spending Food Day at Babson College in Wellesley, MA, along with fellow Babson Entrepreneur-in-Residence Andrew Zimmern (a Food & Wine Chef-in-Residence—apparently he has a lot of residences). I will be hosting and cheerleading a jam-packed program of panels, conversations, community tables and food-business incubator sessions, culminating in a talk on “Entrepreneurship & Innovation in the Restaurant World”, and a very special dinner cooked by many of Boston’s greatest chefs: F&W Best New Chefs Ken Oringer, Jamie Bissonette, Barbara Lynch, Tim Cushman, Michael Schlow, and Top Chef’s Tiffani Faison among them!