Corby Kummer is a renowned food critic, writer, and passionate advocate for creating a more sustainable and equitable food system. He currently serves as the executive director of Food & Society at the Aspen Institute, where he works tirelessly to advance the understanding and implementation of policies that support a healthy and just food system.
In addition to his work at the Aspen Institute, Kummer also serves as a senior lecturer at the Tufts Friedman School of Nutrition Science, where he teaches courses on food policy and food writing. He brings a wealth of knowledge and experience to the classroom, drawing on his extensive career as a food journalist to help students develop a critical understanding of the complex issues surrounding food and its impact on society.
As a senior editor at The Atlantic, Kummer has been a leading voice in the food world for decades, producing insightful and thought-provoking articles on everything from food politics to the science of taste. He has won numerous awards for his writing, including the James Beard Journalism Award for Food Related Columns in 2005 and 2006.
Kummer’s work has consistently centered around the idea of food as a powerful tool for social change. He has been a vocal critic of the industrial food system, advocating for more sustainable, ethical, and just alternatives. He has also worked to elevate the voices of food producers and workers, using his platform to shed light on the often-overlooked issues facing those in the food industry.
With his extensive experience and deep commitment to social justice, Corby Kummer is a true leader in the world of food and sustainability. His insights and expertise are invaluable to anyone looking to make a positive impact on the food system, and his tireless advocacy has already helped to inspire real change in the way we think about and interact with our food.
