Chef and Humanitarian
José Andrés Partners
with GOOD Meat

When the Earth opened from within in 2010 and swallowed large parts of Haiti, José Andrés wanted to help feed those Haitians in need, who were suddenly without homes or a semblance of their lives before the monstrous earthquake devoured it all.

When COVID-19 ravaged India throughout the summer of 2021, Andrés ran toward the epicenter and, together with the nonprofit he created following the 7.0 earthquake in Haiti, World Central Kitchen, he served healthy and nutritious food to 840,000 hospital and other front-line workers. More recently, Andrés was there in Kentucky after a series of tornadoes left hundreds of miles of destruction in their wake. Andrés worked with local food trucks and organizations to ensure survivors had freshly cooked meals.

Since that first venture in Haiti, Andrés’ organization has fed families in countries spanning the globe from Cambodia to Zambia.

Andrés knows the power of food.

Now, in his latest venture, Andrés looks to the future of food – a future where technology allows us to feed more people using fewer resources. Currently, humans use one-third of all the planet’s farmable land to grow corn and soy to feed animals. It’s not a sustainable future, and if we want to feed the world, like Andrés, we must adapt.

“We need to innovate, to adapt our food to a planet in crisis. We need to create meals that feed the people at the same time as we sustain our communities and environment.”

José Andrés

Andrés took a major step toward that future today.

Andrés announced in December 2021 he was joining GOOD Meat’s Board of Directors. But Andrés isn’t just joining as an adviser. He’s fully committed to the future of cultivated meat, pledging to serve the first-of-its-kind food at no fewer than one of his world-renowned restaurants when it receives regulatory approval in the United States.

“We need to innovate, to adapt our food to a planet in crisis. We need to create meals that feed the people at the same time as we sustain our communities and environment,” he said.

Natural disasters like the earthquake in Haiti create immediate, pressing need for healthy foods. Andrés’ World Central Kitchen helps fill that need.

But what happens when we as humans run into the compounding, slow-growing issue of running out of land to feed ourselves?

That’s where GOOD Meat comes in, and Andrés recognizes our future, the future of restaurants, the future of food must involve meat grown using technology that helps to preserve our forests, clean our atmosphere, and feed our people.

Perhaps in the not-too-distant future, after you’ve made reservations months in advance to snag a coveted seat at one of Andrés’ Michelin-starred restaurants, you’ll order an exquisitely and delicately seasoned chicken breast. You’ll smile knowing that food has power — and so do you.