In a world where climate change is rapidly reshaping industries, local restaurants and farms are on the frontline. As part of the Climate Solutions for Restaurant Survival campaign, the Foundation is bringing together chefs, farmers, and policymakers to discuss the urgency of climate action and the need to protect $20 billion in climate-smart agriculture funding provided by the Inflation Reduction Act (IRA).
On October 18, 2024, the James Beard Foundation was joined by Congresswoman Chellie Pingree (D-Maine) at an event in Portland, Maine to highlight the growing economic impact of climate change on the restaurant industry and local food supply chains. This was the seventh event of its kind so far this year.
The Growing Economic Threat of Climate Change
Climate change is no longer just an environmental concern—it's an economic threat to independent restaurants and the local farms they rely on. Rising temperatures, floods, droughts, and extreme weather events have disrupted the food supply chain, driving up the cost of ingredients—and threatening the survival of independent restaurants and farms.
The impact of climate change on independent restaurants has drawn the attention of national publications like Civil Eats and Eater, who have partnered on a series on the topic. The Climate Solutions for Restaurant Survival campaign event in Portland gained significant attention in local news outlets like ABC 8, CBS 13/WGME, Fox 23, Maine Public Radio, the Portland Press Herald, and Spectrum News, further illustrating the resonance of this topic.
Says Anne E. McBride, vice president of Programs at the James Beard Foundation: “independent restaurants are not just cultural hubs—they are economic engines, supporting millions of jobs and sustaining local farmers. However, climate change is driving up operating costs, creating volatile supply chains, and threatening the livelihoods of the farmers that independent restaurants depend on.”
“Climate change is real, and is starting to affect our everyday lives. For restaurants, that means higher costs of goods, unstable supply chains, extreme weather, and a laundry list of other potential threats to our businesses,” says chef Jordan Rubin, who hosted the event at his Portland restaurant Bar Futo.
Federal Funding Under Threat
One of the key solutions discussed at the event was the importance of preserving the $20 billion in climate-smart agriculture funding included in the Inflation Reduction Act. This funding, now at risk in the upcoming Farm Bill debate, is crucial for helping farmers implement sustainable practices, reduce their carbon footprints, and maintain an affordable food supply for restaurants.
Congresswoman Pingree, a staunch supporter of the funding, explained further: “there is an essential link between local farmers and independent restaurants that drive both our economy and food culture here in Maine. As we have heard from chefs and farmers, the impacts of climate change are undeniable—rising costs, unpredictable weather, and supply chain disruptions are threatening their livelihoods. That’s why protecting the nearly $20 billion in climate-smart agriculture funding (provided by the Inflation Reduction Act) is so critical.”
Indeed, the stakes are high. Without this funding, the future of local farms and independent restaurants is in jeopardy. If costs continue to rise, many restaurants will face tough decisions—including having to raise prices, lay off workers, or possibly close their doors.
The Ripple Effect in Maine and Beyond
Maine's food culture and economy are deeply connected to its local farms and seafood industry, making it particularly vulnerable to the effects of climate change. The state has already experienced significant changes, including ocean heatwaves and rising sea levels that have disrupted fishing and farming. The summer of 2023 was Maine’s wettest on record, following the driest recorded growing season in 2020. These unpredictable weather patterns are wreaking havoc on farms, leading to ingredient shortages and increased costs for restaurants.
A 2024 report from the Global Food Institute at George Washington University and the James Beard Foundation took a national view and highlighted how climate change puts the restaurant industry and the farmers that supply them at risk.
The economic impact is staggering. Independent restaurants in Maine generated $3.6 billion in sales in 2022 and provided 10% of the state's jobs. Nationally, independent restaurants employ over 3.9 million workers and generate $209 billion in revenue. The symbiotic relationship between local farmers and restaurants is clear: when one struggles, the other does too.
Why the Farm Bill Matters
At the heart of this issue is the Farm Bill, which is passed every five years and is instrumental in shaping the nation’s food system. The current debate centers on whether the $20 billion in climate-smart agriculture funding will be protected. While Senate leadership is pushing to preserve this funding, the House of Representatives leadership has taken a different stance.
The James Beard Foundation and Congresswoman Pingree are urging the public to get involved and advocate for the protection of these funds. As Pingree emphasized, “I am fighting to safeguard this funding and the climate protections that come with it in the Farm Bill.”
These funds are not just about environmental stewardship—they are about sustaining the local farms and restaurants that are the backbone of communities across the country.
Get Involved
The future of independent restaurants and local farms depends on the actions we take today. To protect the $20 billion in climate-smart agriculture funding and ensure a sustainable future for both industries, it’s crucial for policymakers and the public to speak out.
Chefs, restaurant owners, and farmers can join the campaign by visiting the Climate Solutions for Restaurant Survival page here.
