Dan Barber is a chef and owner of several restaurants, deeply invested in the farm-to-table movement. His culinary philosophy champions sustainability and seasonality, seeking to create a more conscious connection between what we eat and where it comes from. Through his innovative approach, Barber aims to foster a deeper understanding of our food systems and inspire thoughtful eating habits. He advocates for a more holistic and responsible way of engaging with food.
Fortnum & Mason Food & Drink Awards Food Book of the Year 2015. The Third Plate will revolutionise the way we eat. It charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for food that is as sustainable as it is delicious.