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The Drawdown Kitchen with Matt Stinchcomb


Presented by Matt Stinchcomb on 5/23/2019.

The choices we make in the kitchen, from what we eat to what we do with the waste we leave behind, have broad implications on the climate and ecology of the Earth. Using Paul Hawken’s inspired book, Drawdown, as a guide, participants will explore the climatic impacts of agriculture and learn how our dietary selections can reverse global warming, support our local farming community, and cultivate a healthy body.

Matt Stinchcomb is the Executive Director of Good Work Institute, a non-profit organization with a mission to foster just transition in the Hudson Valley. Previously, he was the VP, Values and Impact at In that role he oversaw the stewardship of the company’s mission, and worked to give all employees the means and the desire to maximize the benefit their work has on people and the planet.

In 2013, he was named a GOOD Magazine ‘Figure of Progress’. The next year he was named as one of the Purpose Economy 100. in 2016, he became a BALLE Local Economy Fellow. Matt also serves on the board of directors for the Schumacher Center for New Economics (Chair) and Naropa University. He is a graduate of Oberlin College, a graduate student in Climate Science and Policy at Bard, and lives in Rhinebeck, NY with his wife, Benedikta, and their three children.

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