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Having Words With K. Dun Gifford Chairman, President And Founder, Oldways Preservation Trust

Having Words With K. Dun Gifford Chairman, President And Founder, Oldways Preservation Trust

K. Dun Gifford founded Boston-based Oldways Preservation Trust, the widely respected nonprofit food issues think tank, in 1988 because he believed it was important to get Americans to return to their traditional food patterns. Prior to that, this witness to history started a cookie company with Sen. John Kerry, D-Mass., put Sirhan Sirhan in a headlock following the shooting of Sen. Robert F. Kennedy, was a survivor of the sinking of the Andrea Doria, was the first Kennedy aide on the scene after the Chappaquiddick incident and was a close confidante of the late Julia Child.

As a former restaurateur Gifford knows firsthand about the complexities of foodservice and uses that experience in his present role at Oldways. To that end he has a real disdain for what he terms “techno foods,” and wants to partner with the restaurant industry to move toward more natural products.

The reach and power of chain restaurants fascinates Gifford because he’s on a mission to change eating habits to improve health, increase sustainability, and teach America about taste and the pleasures of food. With a diverse background in business, law and public service, he is realistic about what it takes to move the needle and recognizes that restaurants are in business to make a profit.

How does Oldways work with chefs?

In 1993 we set up an organization called Chefs Collaborative and spun it off in 1998 with the idea being that chefs are leaders around the food system. Chefs are increasingly more influential, whether it is about sustainability or hunger issues. Let’s face it, chefs know more about how to get people to eat peas and beans than anyone. We focus a lot on the pleasures of the table, especially ethnic tables. We are not monolithic.

How did politics prepare you for your work with Oldways?

FAST FACTS

EDUCATION: Harvard College; Harvard Law School AGE: 69 BIRTHPLACE:  Providence, R.I. EXPERIENCE: presidential campaign coordinator for Sen. Robert F. Kennedy; assistant to Sen. Edward Kennedy; vice president of Cabot, Cabot & Forbes Co.; co-owner of Harvest and other restaurants; president of Great Bay Co.; chairman, president and chief executive of Nantucket Electric Co.; chairman of London Harness Co.; managing partner of Roscommon Capital Corp.; chairman of Giffords PERSONAL: four children, five grandchildren HOBBIES: fishing, sailing FAVORITE SAYING: “A rising tide lifts all boats.”

Oldways really came out of all that Kennedy [optimism]. There is a very strong underpinning of idealism and civic responsibility at the core of this organization. Another strong influencer was all the sensory memories of my childhood. My dad was a product of the Depression, and he got it in my head about catching fish and then eating them. My mother taught us how to have good manners around the food.

Where do you think America stands in regards to embracing a more healthful way of eating?

I think Americans are on the cusp of change. I think that’s great news for people who believe in a different kind of food system. The big feeders are all offering healthier options, and that’s great for consumers. I don’t think we need to impose on the restaurant industry the social responsibility for curtailing what customers eat.

How important is education in the healthful-eating equation?

As a result of culinary education and graduates entering the workforce, there is a greater sensitivity to nutrition and health. This game-changing catalyst makes the food away from home healthier. My interest is in helping families make long-term behavioral changes in the way they make their food and drink choices.

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