As we see a rise in the hyperlocal movement, urban farming, school gardening programs, and farm to table restaurants it’s clear there are some really exciting solutions in the works for a cleaner, healthier, more sustainable food system. We just need to embrace them and keep the innovations coming. When it comes to innovative ideas that support a more sustainable, nutritious, and beneficial food system, there’s no better person to talk to than Kimbal Musk. I was thrilled to sit down with him for this week’s episode of The Doctor’s Farmacy to dig into our changing landscape of food and how he’s managed to scale sustainable eating and education as part of his model.
Kimbal is a chef, restaurateur, and philanthropist. His personal mission is to pursue an America where everyone has access to real food. He’s been named a Global Social Entrepreneur by the World Economic Forum and is the co-founder and Executive Chairman of three businesses-The Kitchen Restaurant Group, Big Green, and Square Roots-with real food missions that are rapidly growing across the US. The Kitchen Restaurant Group sources sustainably grown food from American farmers, stimulating the local farm economy to the tune of millions of dollars a year. Kimbal’s nonprofit organization, Big Green, builds permanent, outdoor Learning Garden classrooms in hundreds of underserved schools across America reaching over 350,000 students every day. His tech-enabled food company, Square Roots, builds urban farms in climate-controlled shipping containers with the mission to bring real food to people in cities around the world by empowering next-gen farmers.
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