F ood and agricultural systems are challenged to address their negative impacts on climate, biodiversity, soil health, human nutrition, human health, and the environment (FAO, 2019;Maxwell et al., 2016). Biodiversity in and across food and agriculture systems provides valuable ecosystem services to present and future generations (Newbold et al., 2015), yet we are losing genes, species, and ecosystems faster than we can account for them. With one million plant and animal species at risk of extinction, our society is challenged to address the drivers of ecosystem degradation and species loss (IPBES, 2019). Public engagement is important to increase support for agroecology and biodiversity in food and agriculture. Recent efforts at the "Celebrating Crop Diversity: Connecting Agriculture, Public Gardens and Science Symposium" brought together diverse stakeholders from agricultural science, botanical gardens, plant breeders, land managers, food educators, and government bodies. The goal of this symposium was to connect diverse stakeholders involved with crop diversity and to co-create a roadmap for conservation, use, and public engagement of crop wild relatives in North America (Khoury et al., 2019). Although not present at the symposium, chefs were commonly highlighted as important allies in plant conservation through their direct role with consumers and their ability to introduce and integrate lesser known plants into diets. In this report, we share examples of chefs creating new menus and tastes to impact agriculture, diets, and
