How can we feed a growing world without destroying the planet? In this episode of The Health Curve Podcast, host Dr. Jason Arora speaks with Chef Kelly Whitaker, James Beard Award-winning culinary innovator, about the future of food, farming, and sustainability.

Kelly shares his journey from learning traditional food practices in Italy to launching a regenerative grain project spanning 800 acres. He explains how chefs are emerging as key players in transforming food systems—showing that sustainability can align with economic viability while strengthening local communities.

The conversation explores the rise of “net positive” restaurants, the shift from reducing harm to actively regenerating ecosystems, and how these ideas are scaling from small kitchens to national chains. Together, we discuss what this means for food culture, everyday cooking, and the global challenge of building resilient food systems for people and planet.