Bee Friendly Food Alliance

The Bee Friendly Food Alliance is a network of chefs, restaurants, and others in the food industry coming together save the bees. With so much at stake, chefs and restaurant owners are doing their part and making their voices heard by the public and decision-makers.

Oranges on a tree
Hans | Pixabay.com

Why do we need to save the bees?

Millions of bees are dying off across the country with alarming consequences for the environment and our food supply. While a number of factors are contributing to the bee die-off, a key one is the increased use of a class of bee-killing pesticides called neonicotinoids, or neonics.

Numerous independent studies, including a 2016 EPA study, confirm neonics are harmful to bees. Neonic use has increased dramatically over the past decade. For example, neonicotinoid pesticide use on corn has increased from 30% to nearly 80% since 2000.

Bee on a flower
chezbeate | Pixabay.com

Without bees, major sources of food, including a wide assortment of fruits and vegetables and even coffee and chocolate, would be lost. In addition, because bees pollinate alfalfa eaten by dairy cows — many of our milk products could be lost.

And without bees, we would lose honey. In 2014, honey production from beekeepers who kept five or more colonies totaled 178 million pounds –- that’s a lot of honey! It’s hard to understate the impact on the restaurant industry if we don’t save the bees.

Berries
couleur | Pixabay.com

What does the Bee Friendly Food Alliance do?

The alliance keeps chefs, restaurant owners, and others in the food industry updated on the problems facing bees. It also provides opportunities to take action and educate customers about bees. Earlier this year, 235 chefs and restaurateurs sent a letter calling on the EPA to ban bee-killing pesticides.

Another way to get involved is to put the Bee Friendly Food Alliance logo in your restaurant’s window or on the menu to show support for protecting bees.

We’re working to save the bees

We’re educating and engaging tens of thousands of Americans through our No Bees, No Food campaign. Take a look at our work here.

Bee Friendly Food Alliance Logo


Are you interested in learning more about becoming a member of the Bee Friendly Food Alliance? Learn more.


  • Martin Yepez, Sous Chef, Orange Sky Talking Stick Resort*, Scottsdale, AZ
  • Chris Crary, Executive Chef, The James Hotel West Hollywood, Hyde Sunset Kitchen + Cocktails, sbe Special Events and Catering, Los Angeles, CA
  • Alina Hardin, Chef, Amara, Los Angeles, CA
  • David Plonowski, Chef De Cuisine, Cleo Hollywood, Los Angeles, CA
  • Arthur Kanai, Assistant General Manager, Cleo Hollywood, Los Angeles, CA
  • Travis Gochnour, Manager, The Library in the Redbury Hotel, Los Angeles, CA
  • Amanda Grace Johnson, Private Chef, Los Angeles, CA
  • Corey Rennell, CEO, CORE Kitchen, Oakland, CA
  • Trish Watlington, Owner, The Red Door, BAR by Red Door, San Diego, CA
  • Stuart Brioza, Chef/Owner, The Progress & State Bird Provisions, San Francisco, CA
  • Nicole Krasinski, Pastry Chef/Owner, State Bird Provisions & The Progress, San Francisco, CA
  • Maxine Siu, Owner, Plow, San Francisco, CA
  • Anthony Myint, Owner, The Perennial, San Francisco, CA
  • Stephanie Bonin, Owner, duo Restaurant – Denver, Denver, CO
  • Vicky Bittner, Owner, Taste, CO
  • Matt Heimbaurer, Corporate Executive Chef, Mindful Restaurant Group, Washington, DC
  • Dan Hlusak, Corporate Sous Chef, Mindful Restaurant Group, Washington, DC
  • Andrew Markert, Chef, Beuchert’s Saloon, Washington, DC
  • Stephen Cheung, Owner, Lavagna, Washington, DC
  • William Teague, Executive Chef, Glen’s Garden Market, Washington, DC
  • Roger Horowitz, Owner, Pleasant Pops, Washington, DC
  • Sara Polon, CEO and Founder, Soupergirl, Washington, DC
  • Amanda Keyes, Owner, Community Cafe, Saint Petersburg, FL
  • Andy Salyards, Owner, Urban Brew and BBQ, Saint Petersburg, FL
  • Dan Wingate, Owner, The Pullman, Atlanta, GA
  • Vincent Scafiti, Chef and Owner, The Farmhouse at Persimmon Creek, Clayton, GA
  • Pietro Bongiovanni, Owner, Pietro’s, Macon, GA
  • Kyle Jacovino, Chef, The Florence, Savannah, GA
  • Catrina McGowan, Manager, Sundae Cafe, Tybee Island, GA
  • Helen Cameron, Co-owner, Uncommon Ground, Chicago, IL
  • Tim Muellemann, General Manager, Sopraffina Marketcaffe – 222 W. Adams, Chicago, IL
  • Peter Sexton, General Manager, Sopraffina Marketcaffe -10 N. Dearborn St., Chicago, IL
  • Greg Moeller, Chef, Poag Mahone’s, Chicago, IL
  • Stephen Swisher, Founder, Advanced Restaurant Consultants, Paris, KY
  • Dan Smith, Chef/Owner, John Andrews Restaurant, South Egremont, MA
  • Gwen Koch, Regional Manager, Sofra Bakery, Cambridge, MA
  • Christian Touche, General Manager, The Hourly, Cambridge, MA
  • Donna Choih, Cook, Life Alive, Cambridge, MA
  • Dave Jick, Owner, Dave’s Fresh Pasta, Somerville, MA
  • Cee Byrd, Oath Craft Pizza, Somerville, MA
  • David Merklinger, Director of Operations, BAROAK at Loews Annapolis, Annapolis, MD
  • Anna Chaney, Owner, Herrington on the Bay, Rose Haven, MD
  • David Pow, Chef/Owner, Blue Rooster Café and Soul, Annapolis, MD
  • Justin Moore, Executive Chef, Vin 909 Winecafe, Annapolis, MD
  • Kosmas Koukoulis, Proprietor, Cafe Mezzanotte, Severna Park, MD
  • Kosmas Koukoulis, Proprietor, Uncle’s Hawaiian Grindz, Fallston, MD
  • Anthony Clarke, Co-Owner, Pirate’s Cove, Galesville, MD
  • Atlantic Brewing Company, Bar Harbor, ME
  • Black Bear Brewing Co., Orono, ME
  • Bray’s Brewing Company, Naples, ME
  • Local Sprouts, Portland, ME
  • Penobscot Bay Brewery, Winterport, ME
  • Damon Hoffman, Manager, Amers Deli, Ann Arbor, MI
  • Chris Sorenson, General Manager, Bar Louie, Ann Arbor, MI
  • Jerome Farris, General Manager, Hunter House Hamburgers, Ann Arbor, MI
  • Dominic Telemaco, Manager, New York Pizza Depot, Ann Arbor, MI
  • Salim Baydoun, Owner, Pita Kabob Grill, Ann Arbor, MI
  • Ruhel Islam, Gandhi Mahal, Minneapolis, MN
  • Alexander Joustra, Owner, The Baxter Bar and Arcade, Chapel Hill, NC
  • Jonathon Guarino, Owner/Chef, Fritz’s, New Brunswick, NJ
  • Ron Biton, Owner/Chef, Veganized, New Brunswick, NJ
  • Jennifer Murray, General Manager, Whole Earth Center, Princeton, NJ
  • Jim Mecca, Owner, Bosque Baking Co., Albuquerque, NM
  • Panos Marmaras El Patron, General Manager, El Patron, Albuquerque, NM
  • Richard Winters, Chef/Owner, Farina Pizzeria, Albuquerque, NM
  • Petra Kelly, Manager, La Waffleria, Albuquerque, NM
  • Irene Leyba, Manager, Padillas Mexican Kitchen, Albuquerque, NM
  • Jeff Rubin, Owner, Savory Fare, Albuquerque, NM
  • Andrew Tarlow, Owner, Marlow, Inc., Brooklyn, NY
  • Elise Rosenberg, Co-owner, Colonie and Gran Electrica, Brooklyn, NY
  • Greg Markman, Partner, Heights Café, Brooklyn, NY
  • Suzanne Scherr, Chef and Cookbook Author, Chappaqua, NY
  • Michael Guerrieri, Owner/Chef, City Sandwich, New York, NY
  • Amy Mascena, Manager, Provini, Brooklyn, NY
  • Liza Schreiner, General Manager, Vinegar Hill House, Brooklyn, NY
  • Peter Chansky, Manager, Upright Brew, New York, NY
  • Reyes Hernandez, Executive Chef, Red Hat on the River, Irvington, NY
  • Emma Frisch, Co-Founder, Culinary Director, Firelight Camps, Ithaca, NY
  • Fabio Morales, Manager, Rosella’s Pizza, New York, NY
  • Naji Boustany, Operations Director and Executive Chef, Manousheh*, New York, NY
  • Bertha Arenas, Owner, Samba Kitchen and Bar, New York, NY
  • Leslie Polizzotto, Owner, The Doughnut Project, New York, NY
  • Gretta Ramirez, Owner, The Original Sandwich Shoppe, New York, NY
  • Anne Smith, Owner, Oregon Bark, Portland, OR
  • Marcia Durgin, Owner, Crossroads Bake Shop, Inc., Doylestown, PA
  • Katie Brennan and Shannon Clark, TerraCafe, Easton, PA
  • Milan Dhir Sandhu, Mon Amis*, Kennett Square, PA
  • Christopher Lillis, Director of Operations, Second District Brewing Co., South Philadelphia Tap Room, and American Sardine Bar, Philadelphia, PA
  • Kevin Hermann, Executive Chef, The Porch at Schenley, Pittsburgh, PA
  • Sue Long, Owner, Sue’s Chestnut Street Cafe, West Chester, PA
  • Stephanie Bonin, Owner, duo Restaurant – Vermont and the Lounge, Brattleboro, VT
  • Laura Kloeti, Owner, Michael’s on the Hill, Waterbury Center, VT
  • George Schenk, Founder and CEO, American Flatbread at Lareau Farm, Waitsfield, VT
  • Chloe & Wesley Genovart, Owners, Honeypie Restaurant, Jamaica, VT
  • Chloe & Wesley Genovart, Owners, SoLo Farm & Table, South Londonderry, VT
  • Doug Paine, Executive Chef, Bleu Northeast Seafood & Juniper Bar and Restaurant, Burlington, VT
  • Mike Heath, Owner, Kingdom Crust Company, St. Johnsbury, VT
  • Debra Maisel, Owner, Revolution Kitchen, Burlington, VT
  • Sigal Rocklin, Executive Chef, The Reluctant Panther, Manchester, VT
  • Jeffrey Larkin, President, Arvads Grill*, Waterbury, VT
  • Christian Kruse, Food & Beverage Director/Executive Chef, Basin Harbor, Vergennes, VT
  • Jen Wyman, Director of Resort Marketing, Basin Harbor, Vergennes, VT
  • Jessica Wright, Owner, Hender’s Bake Shop & Café, Waterbury, VT
  • Sara Nelson, Co-founder/Special Opps, Fremont Brewery, Seattle, WA
  • Scott Katsma, Head Cidermaker, Seattle Cider Company, Seattle, WA
  • Marcus Charles, Owner, Local 360, Seattle, WA
  • Topher Farrell, Co-Owner, Tease Chocolates, Tacoma, WA
  • Samuel Stubbins, Assistant General Manager, Iron Rabbit, Olympia, WA
  • Lauren Spicer, Baker, Kings Solomon’s Reef, Olympia, WA
  • Kevin  Jacewicz, Manager, Buck and Badger, Madison, WI
  • Trevor Harkness, Kitchen Manager, Ian’s Pizza on State, Madison, WI
  • Mark Paradise, Owner, Sunroom Café, Madison, WI
  • *Restaurant listed for identification purpose only
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