Food Fight Series: Chef Danielle Leoni

LISTEN TO THIS EPISODE! I can think of few times in my life I've walked away from a conversation so fired up! 

Today, we had the opportunity to chat with Chef Danielle Leoni, chef/owner of The Breadfruit & Rum Bar, who's fighting for sustainability in both the food we eat and the industry at large. Chef Leoni has been a food fighter from the beginning. Her positions on responsible sourcing and a holistic approach to hospitality have garnered her attention from prominent organizations like the James Beard Foundation, but it's the pandemic has brought her message to the masses. 

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SHOW NOTES

• Beginning in campaigning for the hospitality industry during Covid
• Breadfruit and Rum Bar closed due to safety
• Decided takeout model wasn’t suitable
• Sent a letter to Governor with suggestions to help independent hospitality businesses
• Over 1000 business owners signed the letter
• Ideas put to the Governor
• Stop all penalties for sales tax payments
• 24month payment plan for sales tax
• Waive fees for liquor licenses - this was accepted
• Moratorium on commercial evictions - this was accepted
• Clear guidelines for reopening of hospitality businesses
• No intentions of reopening soon
• Covid has given us a lifetime opportunity
• We shape our food system
• Hospitality workers are not respected
• Seen as having “jobs” and not careers
• The “paid help”
• Hospitality shouldn’t be valued any less than other industries
• The cost of reopening
• What is the cost of giving team member fair wages?
• Raising prices
• The restaurant has no value is customers won’t compensate
• You can’t retire on a James Beard award
• Profits are minimal
• Most restaurants are treading water
• Initiatives for change
• Seafood sustainability
• Equity for women
• Health of the oceans
• Getting funding for the disadvantaged
• Everyone thinks it is really easy to be in the restaurant business
• It is not our sole responsibility to fix the food system
• Speak up for inequalities
• Pick up the phone to politicians
• Now is the best time to ask for systemic change
• Goal for the future
• To be seen as professionals and be paid equally and fairly
• Advice for restaurateurs
• Put thoughts and beliefs on paper
• Allow patrons and other business owners to support
• Find a representative and demand change