Adam Kaye and Jeremy Kaye. The Kaye brothers grew up in a family of culinary entrepreneurs that goes back at least four generations. The Spare Food Co. was created from their unique combination of life experience—a genetic love of good food, a deep social consciousness born of their youth in South Africa, and a shared passion for travel and global culture.
Adam’s journey to The Spare Food Co. began when he interrupted a nascent career at an environmental law think tank to attend the French Culinary Institute as a recipient of a James Beard scholarship, and went on to cook in and lead some of the most influential kitchens in DC and NY. For the past eighteen years Adam has worked side-by-side with Dan Barber at Blue Hill as Chef, Culinary Director, and educator. He co-created the successful wastED pop-up restaurant concepts in New York and London, which garnered international acclaim. Adam is a leading light at the forefront of culinary innovation in the burgeoning Food Waste movement.
Jeremy learned early in his career that business can be a powerful force for good in the world. Working with a group of mavericks at Patagonia to create a new model for sustainable clothing and environmental stewardship made a deep imprint. His extensive experience leading global innovation initiatives for mission-driven organizations, from startups and foundations to Fortune 100s, shaped his conviction that transformational change happens when we connect strategy to action, and engage individuals and teams in immersive experiences that shift awareness and inspire new behaviors.