Institute welcomes Jordan Diamond as next president

• Pages: 63-63

JANUARY/FEBRUARY 2022 | 63

Reprinted by permission from The Environmental Forum®, January/February 2022.

Copyright © 2022, Environmental Law Institute®, Washington, D.C. www.eli.org.

ELI REPORT

RT is an accomplished executive, a

recognized expert, an experi-

enced fundraiser, and perhaps

most importantly, Jordan has

her heart at ELI,” Clarke said.

At the event, Fulton for-

mally transferred the presi-

dency with the handover of

the ELI leadership baton. The

transition concluded with a

brief thank you speech from

Diamond.

“The day will come, many

years from now, when [my

children] ask what I did to try

to protect them. I want to tell

them I did everything I could

possibly think of to achieve a

just, equitable, healthy world

for all. And I’m so grateful to

rejoin the ranks of ELI to do

exactly that.”

Institute at UC Berkeley.

She has been recognized

for her outstanding ocean and

climate leadership on numer-

ous occasions. Diamond was

appointed by Governor Jerry

Brown to serve on the Califor-

nia Ocean Protection Council,

and has received the American

Bar Association Section of Envi-

ronment, Energy, and Resources

Distinguished Environmental

Advocates: The Next Gen-

eration Award. She has also re-

ceived ELI’s own Environmental

Futures Award.

As co-director of ELI’s

Ocean Program, Diamond

focused on local and regional

ocean management issues from

the Gulf of Mexico to the Arctic

Ocean. Her research supported

the role of Alaska Natives and

Indigenous peoples in marine

governance, and analyzed

offshore energy management

systems.

Diamond was formally intro-

duced at the annual award cer-

emony in October by ELI board

member Nadira Clarke. “Jordan

Following a nationwide search,

the Institute has announced

that Jordan Diamond will be-

gin as ELI’s next president on

January 1. Diamond began her

career at ELI, holding positions

as law fellow, staff attorney, and

co-director of the Ocean Pro-

gram. For the past seven years,

Diamond has served as execu-

tive director of UC Berkeley’s

Center for Law, Energy, and the

Environment.

During this time, she ex-

panded the center’s team and

research portfolio fourfold.

She helped launch a number of

initiatives, including the Ameri-

Corps fellowship GrizzlyCorps

and the California-China Cli-

mate Institute. Diamond also

co-directs the Law of the Sea

Institute welcomes Jordan Diamond as next president

Food waste initiative hosts live cooking demo using “scraps”

On October 15, the Nashville

Food Waste Initiative part-

nered with the James Beard

Foundation, Nashville Mayor

Cooper’s Food Saver Chal-

lenge, and Vanderbilt University

to host a “Waste Not” cooking

demonstration featuring Julia

Sullivan, renowned chef and

co-owner of Henrietta Red.

While presenting vegan reci-

pes, Sullivan described strate-

gies chefs use to maximize

ingredients, minimize waste,

and create restaurant-quality

dishes.

The livestreamed event

brought together hundreds of

viewers from around the coun-

try — in person at Vanderbilt

and online — to raise aware-

ness about food waste and

encourage creative solutions

for chefs and households.

Up to 40 percent of all

food in the United States goes

uneaten. As business owners

who place a high priority on

avoiding waste, chefs like Julia

Sullivan “make ideal teachers

to help everyone reduce their

she highlighted different tips

and tricks for using ingredi-

ents typically considered food

scraps. For instance, toasted

butternut squash seeds can be

used as a garnish, while roasted

squash peels and stems can

be eaten and puréed along

with the rest of the vegetable.

Simmering vegetable or meat

trims for stocks and pickling

leftover produce are just an-

other few innovative ways to

prevent waste at home.

Jordan Rogers, executive

chef at Vanderbilt, also dem-

onstrated a cocktail recipe

using ginger peels and mint

stems. The recipes are available

on the ELI and James Beard

Foundation websites, and the

event recording is available on

YouTube Live.

ELI Senior Attorney Linda

Breggin co-directs ELI’s Food

Waste Initiative and serves as a

senior strategic advisor to the

Nashville Food Waste Initiative,

a project piloted by NRDC

and now led by Nashville non-



own impact at home,” noted

Ann McBride from the James

Beard Foundation in opening

remarks.

Speakers included Nash-

ville Mayor John Cooper, who

thanked ELI and its partners

for bringing attention to the

issues of food waste and food

insecurity. He emphasized the

importance of “industry lead-

ers showing us the way,” add-

ing that restaurants participat-

ing in the Mayor’s Food Saver

Challenge, which ELI helped to

develop, “are an essential part”

of the work that needs to be

done.

For the demo, Sullivan pre-

pared a shaved squash salad

and squash purée with roasted



Nashville chef Julia Sullivan of Henrietta Red demonstrates two

squash recipes using ingredients typically considered food scraps.