April 25th’s panel discussion was recorded and is available below.
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.
View recording of panel discussion below.
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.
Kim has been a successful retailer and business leader for more than 35 years. In 2009 she co-founded, with her 15-year-old daughter, Ava Anderson Non-Toxic, the safest full line of personal care and home cleaning products, sold via direct sales. Their business educated millions of American families on the dangers of harmful chemicals in conventional products for humans and the environment, with the support of 18,000 independent Representatives.
Kim is a board member of Lincoln School and Social Enterprise Greenhouse, a judge for Rhode Island Business Competition, and mentors many socially responsible entrepreneurs. She and her family are impact investors against climate crisis, specifically with an interest in plant-based foods as a critically needed alternative to animal agriculture.
In 2019 she created and co-founded PLANT CITY, the world’s first plant-based food hall & marketplace with celebrity chef Matthew Kenney, as an impact investment to show that
food systems can be sustainable and delicious, while lessening climate crisis contribution.
Kim was recently chosen to be entered into RI Entrepreneur Hall of Fame by the Met School. In January 2021 she opened PLANT CITY X, the northeast’s first plant-based drive-thru in Middletown, RI.