Corby Kummer

Corby Kummer is the executive director of Food & Society at the Aspen Institute and a senior lecturer at the Tufts Friedman School of Nutrition Science. He also serves as a senior editor of The Atlantic, where he previously held a long-standing role as a food columnist and initiated a vertical dedicated to food, sustainability, policy, and food justice. His education includes attending the Loomis-Chafee School and earning a Bachelor of Arts from Yale College. Kummer’s career has also seen him as a restaurant critic for New York, Boston, and Atlanta Magazines, and a food and food policy columnist for The New Republic.

Kummer is the author of two notable books: “The Joy of Coffee” and “The Pleasures of Slow Food.” The latter is recognized as the first book in English to address the Slow Food movement. He has received six James Beard Journalism Awards for his work, affirming his impact in food writing. He is recognized as a leading authority on food justice and food culture in the United States, frequently appearing as a commentator on food and food policy on WGBH’s Boston Public Radio. His commentary and writing have established him as a prominent voice in discussions about food systems and their broader societal implications.

His professional trajectory highlights a consistent focus on food as a multifaceted subject, encompassing not only culinary aspects but also critical social, environmental, and policy dimensions. Kummer’s contributions have helped shape public discourse on healthy eating, sustainable practices, and equitable access to food. His various roles show a dedication to informing and influencing both consumers and policymakers on these important topics.