Steven Satterfield and Katherine Miller on Turning Chefs Into Food Policy Advocates

Food waste is a social construct. So says Katherine Miller, author of “At the Table: The Chef’s Guide to Advocacy,” and Steven Satterfield, chef/owner of award-winning Miller Union in Atlanta. For years, Miller and Satterfield have worked together to battle the country’s wasteful relationship with food. They believe that chefs and food professionals are uniquely positioned to change how America eats and values food. For Miller, that...