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BITE: Building Impact Through Eaters

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You’re in the right place! Food for Climate League is now BITE: Building Impact Through Eaters. We work to make climate-smart food choices the norm.

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🌿Last week I had the joy of spending the day at the Google St John’s Terminal NYC office with a cozy group of fellow creators for a day of cooking and conversation. I walked away with practical tools for bringing more plant-forward dishes into my life and my content.

✨The teams at BITE: Building Impact Through Eaters and Rare helped to reframe plant-forward eating as something that benefits us personally AND the planet we share, which makes it a meaningful topic for anyone interested in content about food. The conversation about how to make these dishes feel exciting and accessible was exactly the kind of exchange I hope more of us keep having!

🥟We had the pleasure of learning to make dumplings from scratch with incredible chef Natasha Pickowicz using her cookbook Everyone Hot Pot. Teaching *how* to cook, not *only* to follow a recipe, is something I think about often. It’s why I love to make cooking feel inspirational and nutritious!

🙌Thank you @biteimpact @rare_org @youtube @youtubecreators @google for bringing such a thoughtful community together!

And shoutout to @staseatsstuff for sharing his extra tripod 🙏 !!

What’s one plant-forward dish you’d love to see me make next? 👀

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Chefs & home cooks, steal this raw bar special 🦪

I served these at a private dinner for 40 and they were a crowd favorite. No cooking, just a sauce you whisk together. To scale it for passed apps or a raw bar, thaw frozen half-shell scallops in the fridge, pat dry, salt, and hold them on ice. Whisk up a big batch of sauce, keep it cold, and spoon it over right before serving.

🐚 SCALLOPS
12 sashimi-grade scallops on the half shell (frozen half-shell scallops work great, thawed in the fridge)
Salt, to taste

💙 BLUE COCONUT CITRUS SAUCE
(Makes about 1¼ cups, enough for 12 to 16 scallops)
1 cup full-fat coconut milk
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 tbsp miso paste
1 tsp fish sauce
1 tsp honey
½-inch piece fresh ginger, finely grated (about 1 tsp)
1 tsp yuzu kosho
⅛ to ¼ tsp blue spirulina powder

🌿 GARNISH
2 tbsp finely chopped cilantro (leaves and tender stems) or a small handful of microgreens
Orange roe, about ½ tsp per scallop (optional, but it adds great color and a pop of brine)

👩‍🍳 STEPS
1️⃣ Thaw scallops in the fridge if frozen, then pat dry, season lightly with salt, and keep them cold on a plate of ice.
2️⃣ Whisk the sauce ingredients together. Add the spirulina a little at a time until the sauce is as vibrant a blue as you like.
3️⃣ Spoon 1 to 1½ tbsp of sauce over each scallop, top with herbs and roe, and serve right away. Optional: chill in the fridge for 5 to 10 minutes first for a slightly firmer texture.

There’s more in the water than what’s usually on the menu. Put this one on yours.

#MoreThanFishInTheSea #NationalSeafoodMonth #AquaticFoods

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Come spend 12 hours with me in NYC 🗽🍎

Special thanks to @google @biteimpact @rare_entertainmentlab @youtubecreators for the invite & hospitality.

They had me in the kitchen, doing what I do best. Can you guess what I made? 🤔

This plant reminded me of Ankara print 🇳🇬

Got me out here feeling official with my badge.

Our cooking class was taught by 4x James Beard Foundation awarded Chef Natasha Pickowicz. I absolutely loved it!

I made some Pan Fried Dumplings.

In my fake vlogger era 😅

Mandatory Time Square side quest. It can’t hurt to get some extra steps in 🏃🏽‍♂️

Until Next Month NYC. It’s always ❤️.

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Episode 33 of our audio newsletter Beyond the Plate: HEARD is live!

Here’s what I’m talking about:
• Japanese-Mexican ramen in ATX
• GoodSAM Foods
• a sheet pan pancake I’ve made more than once
• a TED Talk on Beans
• my mini-rant about slicing skirt steak
• a beautifully shot YouTube wine series
• a dishwasher stat that kind of blew my mind

Give it a listen, share it with a friend, and DM us the restaurant, recipe, or product you’re loving right now.

{#BeyondThePlateHEARD available on all major podcast platforms + bit.ly/BTPHEARD}

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To celebrate our theme of Food Systems this August, we wanted to share an incredible group championing thoughtful food consumption: BITE, or Building Impact Through Eaters! (@biteimpact)

BITE, in their own words, is a “trailblazing, woman-owned nonprofit on a mission to make climate-smart food choices the norm.” Meeting people where they are, BITE speaks to all eaters by empowering foodservice leaders and influencers with the research that leads to real-world impact. Partnering with groups like the James Beard Foundation, BITE is helping shape our food future and inspiring tomorrow’s kitchens by helping make the delicious choice the sustainable one.

Learn more about BITE by checking out their page @biteimpact!

Their content is helpful in sparking reflections that we can all engage with: Why are our aquatic food choices so important? How is protein shaping food policy? How are young eaters changing the way food systems operate — and how can we?

Happy harvest season, happy thinking, and happy eating from NNOCCI!

#NNOCCI #climateeducation #climatecommunication #climatesmarteating #foodsystems

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Today was the official launch of the Beans Can Campaign, and I was thrilled to join the @biteimpact team and university dining professionals from campuses across the country for the kickoff.

The campaign isn't simply putting more beans on the menu. It's helping make beans the star of the plate.

Every day, university chefs serve thousands of students during one of the most influential seasons of their lives. The meals we create today have the power to shape food preferences, expand palates, and build healthy habits that students may carry with them long after graduation.

That's why this work matters.

One lesson has remained constant: people don't choose food because they're told it's good for them. They choose it because it's delicious, satisfying, familiar, and worth coming back for.

That's exactly what I saw today.

Passionate dining professionals came together to exchange ideas, share experiences, and explore new ways to make beans more exciting, more approachable, and more crave-worthy for the students they serve.

They're making an investment in the next generation of eaters, and I'm excited to see the creativity these talented chefs bring to campuses across the country this fall.

Thank you to the entire BITE team for the opportunity to be part of today's kickoff. I'm looking forward to watching the impact of the Beans Can campaign continue to grow.

What beans are on your plate today? Just one-half cup of beans each day can provide plant protein, fiber, important minerals, and lasting satisfaction, all while supporting a more sustainable food system.

#BITE #BeansCan #CollegeDining #Foodservice

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🥣 It's Meatless Monday, and there's never been a better time to put beans at the center of your plate.

Beans don't just add protein. They add delicious possibilities.

One example is my award-winning Haystack, a dish built with layers of black rice, black beans, lentil walnut "meat," plant-based cheese, fresh vegetables, pico de gallo, and chipotle aioli. It didn't just win an award. It won hearts and taste buds by proving that bean-centered meals can be bold, satisfying, and unforgettable.

To my fellow college and university chefs: never underestimate the influence you have. Every menu you create helps shape how students eat, introducing them to new flavors and building lifelong habits that nourish both their bodies and their minds. We have an incredible opportunity to make bean-centered meals exciting, memorable, and craveable.

That's why I'm excited to be part of the Beans Can campaign with BITE @biteimpact, helping make climate-smart food choices more delicious and more accessible.

✨The new Beans Can website is now live!

Beans Can is a national dining campaign helping make beans, pulses, and legumes the stars of the menu by driving flavor, excitement, and joy in dining halls across the country. The website gives campus dining teams the playbook and resources to bring that vision to life.

Visit beans-can.org to learn more about the campaign and how Beans Can are changing the conversation, one delicious plate at a time.

Now tell me...what's your favorite bean dish? 🫘👇

#BeansCan #MeatlessMonday #PlantBasedChef #ClimateSmartFood

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Is plant-based dead? This is the question I explore in a new article for @foodandwine.

With the headlines on boy kibble and beef tallow, it’s easy to think that meat is back in everyone’s diets. But the data tells a completely different story.

People are eating lots of plants, but they’re not labeling it “plant-based.” It’s just a delicious dish.

Case in point here in Portugal (where we are spending the summer!): snacks of pickled lupini beans and stews of bean feijoada as the norm, not a “veg” option.

Grateful to have had the opportunity to write up this piece. And honestly, it was just lovely to have the chance to write again! Much appreciation to @sophieeganyeah who served as a fab thought partner on this and @audreymorg for the opportunity.

⬆️link to the article is above!

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Answer revealed 👇

This article was written by my brilliant colleague, Sophie Egan with @biteimpact

Check out the link in bio to read the full article!

The 5 foods that contain both protein + fiber:

🫘 Beans, lentils & pulses: One of the most nutrient-dense combinations, supporting heart health, blood sugar balance, and long lasting fullness.

🌱 Soy foods (tofu, edamame, tempeh): Packed with high quality plant protein, healthy fats, and nutrients that support overall health.

🥜 Nuts: Rich in heart healthy fats, vitamins, minerals, antioxidants, and compounds linked to better cardiovascular health.

✨ Seeds: Tiny but mighty. Chia, flax, and pumpkin seeds provide omega-3 fats, minerals, and nutrients that support immune, heart, and metabolic health.

🌾 Whole grains: Foods like oats, quinoa, farro, and brown rice support gut health and have been linked to a lower risk of heart disease and type 2 diabetes.

💚 Bonus: These plant foods aren’t just good for us! They’re they’re also among the more sustainable sources of nutrition, generally requiring fewer resources and producing a lower environmental impact than many animal-based foods, especially when grown using regenerative farming practices 🙃

Which one did you guess first? ⬇️

#fibermax #protein #foodismedicine #guthealth #eatmoreplants

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Wednesday morning grounded in the urgency of food, we joined @refed_official for a working breakfast roundtable on one of the most solvable crises we face. The conversation was practical and generative, as food systems are one of the highest-leverage investments we can make for people and the planet.

We opened our plenary sessions with Jeff Tkach of @rodaleinstitute , who reminded us that healthy soil sits at the intersection of climate, health, and economic resilience. Regenerative organic agriculture is a present-day path forward that we must be activating. Building on that call to action, Dana Gunders reframed the one trillion dollars in food wasted each year not as an intractable problem, but as one of the greatest opportunities for impact hiding in plain sight.

In the afternoon, the Forum's Multiplier Effect working sessions began with a discussion on restoration finance and carbon markets, equipping funders and decision-makers with the tools and narratives needed to unlock capital for food systems and resilience.
With the goal of leveraging the deep knowledge, powerful reach and resources within the Forum community, we hosted curated table conversations that tackled the strategies needed to close the nature investment gap. Participants had the opportunity to continue these breakout sessions with a tailored workshop on “How to Talk About Food and Climate to Accelerate Food Systems Change” with Eve Turow-Paul, Founder and Executive Director of @biteimpact

Through the Multiplier Effect sessions and conversations on the main stage, our Sun Valley Forum community explored what it will take to direct more capital toward food systems, restoration, and climate solutions. The day focused less on defining the challenges before us and more on accelerating the solutions already proving what is possible.

#SunValleyForum #PoweredByNature #Resilience #Solutions #FoodWaste

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