Dan Barber

Dan Barber is a noted author, chef, restaurateur, and sustainability advocate, whose works focus on all aspects of the food system. He is founder and co-owner of the acclaimed restaurants Blue Hill and Blue Hill at Stone Barns.

Barber’s passion for food began in childhood, growing up on a farm in Pennsylvania, and his interest later expanded to include the social, environmental, and economic issues surrounding food production. He graduated from Tufts University with a degree in English, where he also studied philosophy, before moving to France to pursue a diploma in French cooking.

In 1992, Barber opened Blue Hill in Manhattan, which quickly gained fame for its commitment to working with small local farmers and introducing diners to high-quality ingredients. In 2004, Barber opened an additional location of Blue Hill at Stone Barns, a working farm governed by the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York.

Barber’s interest in the food system led him to write best-selling books such as The Third Plate: Field Notes on the Future of Food, which examines the broken food system and advocates for a “third plate” of ingredients that are more nutritious, more sustainably produced, and better for the planet.

The Third Plate won the 2015 James Beard Award for Writing and Literature, and was named the Best Book of the Year by Amazon, The New York Times, and The Washington Post.

Barber has appeared on numerous television shows, including Bourdain: Parts Unknown and Top Chef, and his work has been featured in The New York Times, Time, and The Wall Street Journal. Barber is a board member of the school of gastronomy at The New School and a trustee of the Stone Barns Center for Food and Agriculture.

Barber’s second book, The Third Plate: Field Notes on the Future of Food, does a deep dive into the causes and effects of the broken modern food system, then provides a clear path toward a more healthful, more sustainable model.

The book contends that our current food system relies largely on cash crops, such as wheat and corn, that are heavily subsidized and consume soil resources, while vegetables and other healthy food options are often overlooked. Barber emphasizes that this doesn’t need to be the norm, and that through improved farming techniques and diets, we can enjoy a “third plate” of food that is good for human health, animal health, and the environment.

Barber also takes a holistic approach to food that is both inventive and qualitative. In The Third Plate, he encourages chefs, restaurateurs, and food producers to look beyond simply benefiting their own profits, and to center their thinking on the health and success of their customers, the environment, and the communities served.

Dan Barber has become a leading voice for sustainability in the food industry, and his writings and concepts have been influential for countless individuals, both in and out of the restaurant business. His books not only provide education and insight, but also offer perspectives on how to create a better future for our food system.