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INITIATIVES
FOOD SYSTEMS SUSTAINABILILTY

A sustainable food system provides nutrition and food security for everyone without compromising the well-being of people or the planet now or in the future. Together, individual actions in addition to large scale changes at the state, federal and global levels can create a sustainable food system.
"Sustainability is a journey, not a destination. We must constantly strive to do better, to be better stewards of the Earth and all its inhabitants."- Unknown
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Chef Stacy is a member of
Slowfood USA
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Chef Stacy is a member of Ohio Ecological Food and Farms Association (OEFFA).
FOOD JUSTICE

The Food Justice Movement works to ensure universal access to nutritious, affordable, and culturally appropriate food for all, while advocating for the well-being and safety of those involved in the food production process.
"The first essential component of social justice is adequate food for mankind. Food is a moral right of all who are born into this world."-Norman Borlaug
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Chef Stacy is the founding chef of the award winning, Bistro 163 , a non-profit pay-it-forward restaurant, where everyone is welcome to a meal regardless of their ability to pay. Bistro 163 is located in Port Clinton, Ohio.
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Chef Stacy is a member of the international organization, One World Everybody Eats (OWEE), addressing food justice world wide.
HOSPITALITY
WORKFORCE DEVELOPMENT

Hospitaltiy work force initiatives strive to educate and train individuals to meet the needs of the current and future hospitality industry to create economic prosperity for individuals, businesses and communities.
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Chef Stacy is a county and regional member of Business Advisory Council developing hospitality skills and employment opportunities for young people in high schools across Erie, Ottawa, Huron and Sandusky counties in Ohio.
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Chef Stacy is an Adjunct Culinary Instructor at Lutheran Metropolitan Ministries in downtown Cleveland, Ohio, an accredited culinary program for men and women re-entering the workforce after incarceration.
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