Chef/Owner of Pig & Egg and egg
Brooklyn, New York
Rep. Nydia M. Velazquez, NY-7
Rep. Carolyn B. Maloney, NY-12
Chefs Boot Camp alum, September 2013
Areas of interest: sustainability, world hunger, sustainable seafood, agriculture, food affordability and accessibility, and workers rights
"Our philosophy is improve everything you encounter. That extends to the food we cook the people we work with, the customers lives, the soil we grow in and the food system we are a part of."
Evan Hanczor joined Oxfam at the People's Climate March in New York City to present on sustainable food systems and to illustrate how climate change is causing an increase in world hunger. Close to 90% of the food used in his restaurants is sourced from the Northeast, including pastured animals, and he focuses his purchasing on areas in upstate New York that are lower income areas. Evan works closely with the community, helping a local high school raise money and build raised garden beds for students to use. He also spearheaded benefit dinners for Just Foods, a New York City organization increasing access to fresh, healthy food in underserved areas, and New Pond Farm, a working farm and environmental education center in Connecticut.
Organization affiliations: Wholesome Wave, Just Food, Oxfam, and Wellness in the Schools