Ismail Samad Director of Manufacturing Business Operations, CommonWealth Kitchen Dorchester, MA Act Local First, Prioritize Equity | Advocacy, Environmental Sustainability, Food and Agriculture, Hub / Aggregator, Public Health, Rural Community Development Ismail is a chef-advocate and restauranteur that creates ventures to address the issues of food insecurity, nutritional health, and wasted food. Ismail is a pioneer among Chef-advocates for the reduction of food waste in kitchens across the country. He is the Co-founder of The Gleanery a restaurant in Putney, Vermont that specializes in the use of post-farmer’s market produce and the unwanted seconds and/or “ugly” foods that are habitually discarded within the many levels of the food chain. Samad is also Culinary Director of Kitchen Porch Catering, a farm-to-table catering company on Martha’s Vineyard where he focuses on food sustainability practices; and he is the Executive Chef of Daily Table a nonprofit food market in Dorchester, Massachusetts, designed to simultaneously address the issues of food insecurity, nutritional health, and wasted food. His restaurant has been featured in the Farm to Table Cookbook (Chelsea Green Publishing) and The Vermont Table Cookbook (Countryman Press). He is a contributor to the EPA’s Web Academy Webinar Series on Sustainable Materials Management. He is also a founding member of Windham Farm and Food, a farm to institution aggregation and delivery service, providing easy access to healthy food produced in Windham County Vermont.