Alice Waters opened Chez Panisse, the US’ first farm-to-table restaurant, in Berkeley, California, in 1971. The well-known chef, author, and supporter of slow food is still leading the change more than 50 years later.

Waters wanted to give customers wonderful food and the atmosphere of a small restaurant. This is the opposite of the then-expanding industrialized and fast-food options in the US. Chez Panisse has continued to operate with a daily menu that only uses fresh, local, seasonal, and organic ingredients, despite not earning much money. She thinks the answer is more complicated than just eating more sensibly; we need to encourage “regenerative” farming methods, increase biodiversity, and improve local ecosystems.

It has been 50 years, but Waters’ motivation to use food’s capacity to increase our standard of living is still very strong. She’s focusing on this tasty revolution.