Alice Waters opened Chez Panisse, the US’ first farm-to-table eatery, in Berkeley, California, in 1971. More than 50 years later, the well-known chef, author, and supporter of slow food is still at the frontline of innovation, and her influence is felt all over the world.

Waters wanted to offer customers good food and the atmosphere of a small restaurant, in contrast to the then-expanding industrialized and fast-food alternatives in the US. “We were encouraged by the spirit of the time. It was sort of after the Free Speech Movement, Civil Rights. And, you know, we had a lot of power over stopping the war in Vietnam. No one was interested in making money,” she said. Chez Panisse has continued to operate today with a daily menu that only uses fresh, local, seasonal, and organic ingredients, despite any early lack of profitability. She thinks that the answer goes beyond simply eating more sustainably; instead, we need to encourage “regenerative” farming methods, increase biodiversity, and improve local ecosystems.

Although 50 years have passed, Waters’ motivation to use food’s ability to raise our standard of living remains strong. She is focusing on this delicious revolution.