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In our commitment to promote sustainable gastronomy and the people who do it, we design exceptional dining experiences in collaboration with mission-driven chefs,  farmers and winemakers. Our goal is to increase the dialogue surrounding sustainable gastronomy and to educate through deliciousness.

100% of the proceeds will benefit our organization and its ongoing initiatives, programs, and communities through our education, media and advocacy.

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An ode to seasonality, locality and sustainable wine-growing

- February 26th, 2021 -

This dinner featured the talents of Chefs Flynn McGarry and Master sommelier Pascaline Lepeltier.


Our guests enjoyed a multi-course menu designed to promote local farming while showcasing eco-friendly foods and techniques. The organic wine selection is committed to educate on sustainable wine production.


Chef Flynn McGarry took his first steps in gastronomy at the age of 11. In addition to his undisputed talent, Flynn places sustainability at the heart of the experience he and his team offer the guests at Gem, the restaurant he opened in Manhattan's lower east side in 2018.


Pascaline Lepeltier, who’s originally from Loire Valley, is passionate about sustainable agriculture, hospitality, and organic, biodynamic, natural wines. She is a Master Sommelier & Managing partner at Racines NY. Amongst multiple prestigious awards, she won the titles of 'Meilleur Ouvrier de France' & 'Best sommelier de France' 2018.

"The only thing better than good food is food that does good."

- Anonymous guest -

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The intersection of taste, art and sustainability

- April 21-22, 2021 -

On Earth week, Chefs for Impact partners with New reality Co. and the Rainforest Alliance to launch the Earth Day dinner series on April 21-22, 2021. This is a two-night pop-up dining experience at the intersection of taste, art and sustainability developed in collaboration with mission-driven Chefs, farmers and winemakers aiming to raise awareness of environmental protection.

Chefs for Impact invites you to a unique dining experience putting climate change on the menu. Frederic Robert, a Chefs for Impact ambassador, designed a multi-course menu featuring local seasonal organic produce from Norwich Meadows Farm. The menu will be paired with an exceptional organic wine selection by Master sommelier MOF Pascaline Lepeltier.


This dinner series will also feature No.W (which stands for No Waste), the first eco-collection made from recycled clay by Revol Porcelaine, to further demonstrate our commitment to the planet.