April 25 Join Us at 7:00 pm
We’d like to wrap up the Planted for the Planet event off with a great group of speakers. Chef Evan Mallet joins our final panel with his rich experience and history in the Seacoast culinary community. Dr. Thomas Kelly the Chief Sustainability Officer at UNH speaks toward decades of work in the New England food movement. Kate Harris brings it home with the myriad of other benefits within a plant rich diet, from health to food equity. Tune in for a chance to win door prizes and stay through the Q&A for a chance to win the evening’s grand prize.
Chef Evan Mallet
Evan Mallett is the chef and co-owner of Black Trumpet in Portsmouth, NH, a restaurant dedicated to biodiversity and building a resilient community around local food and social justice.
Evan is a six-time James Beard semi-finalist for Best Chef, Northeast. He has logged over a decade sitting on the boards of Chefs’ Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region.
In 2016, Evan wrote an award-winning book published by Chelsea Green Publishing entitled Black Trumpet: A Chef’s Journey through Eight New England Seasons.
In 2017, Evan partnered with farmer Josh Jennings to create Abundance, a company that produces and packages soups and sauces from surplus and/or ugly farm produce. During the pandemic, Evan converted his kitchen two days a week to a production facility for meals that feed food insecure families in Southern New Hampshire and Maine.
He lives with his family in southern Maine.
Dr. Thomas Kelly
Dr. Tom Kelly is executive director of the UNH Sustainability Institute, which he founded in 1997, and the Chief Sustainability Officer of the University of New Hampshire (UNH). Throughout his three decades of national and international work in higher education, Dr. Kelly has focused on sustainability as a transformative cultural force, and the creative process of engaging its disruptive and inspirational dynamics in education, research, and practice. He co-edited and authored “The Sustainable Learning Community: One University’s Journey to the Future” (2009) a book written by more than sixty UNH faculty and staff engaged in collaborative sustainability efforts on and beyond the campus that have established UNH as one of the most innovative sustainability institutions in higher education.
Dr. Kelly’s current activities include a focus on the practice of facilitative and network leadership in developing transdisciplinary approaches to sustainability challenges. He is a founding convener of Food Solutions New England, a six-state, network working to realize a shared vision for a sustainable, regional food system. He is a co-author of A New England Food Vision, as well as the 2017 article “Equity as Common Cause: How a Sustainable Food System Network is Cultivating a Commitment to Racial Justice.” The article is published in the journal Othering and Belonging. He is also a collaborative designer and facilitator of the Food Solutions New England Network Leadership Institute and a founding convener of the New Hampshire Food Alliance.
Kate is a plant based advocate wearing many hats. Having worked in the food and fitness industries, she is a certified Plant Based Nutrition Coach, studying to be a functional nutrition counselor, and co-founded Sustainable Seacoast.
A graduate of UVM’s School of Natural Resources, her professional career has revolved around media and communications, while her personal missions have been rooted in environmental and social justice initiatives. From growing up on an organic produce farm, to working for an environmental consulting firm, her focus has always included sustainability at the core.
Kate’s current work revolves around the intersections of climate change, human health and justice, and sustainable agriculture all within the plant based realm.