>> If you care about the economy, if you care about the environment, if you care about national security, and you care about healthcare, you should care about food.>> And if you care about food, Tom Colicchio has likely bombarded your senses, as a restaurateur, Top Chef head judge, or frequent lobbyist on Capitol Hill where he fights to end hunger, this week shifting his focus to veterans.
>> Currently we have about 41 million Americans that are food-insecure, about 1.5 million veterans.>> His food action policy movement protesting budget cuts to food stamps and school lunches, while pushing for more affordable healthy options.>> Why is a hamburger less expensive than a head of broccoli? It's because everything in that burger is subsidized.
Corn, wheat, soy, cotton, in the form of oil, all subsidized.>> His desire for what he calls pristine seasonal food reflected in the menu of his flagship New York restaurant, Craft. A love of morel mushrooms and sweet peas is mixed, however, with an admitted urge to put away an entire pint of ice cream in one sitting.
Something he keeps in check to watch his waistline.>> Right now we're spending about $200 billion a year in healthcare costs that are related to food. Heart disease, diabetes, other obesity issues.>> The scourge of hunger in America especially glaring when juxtaposed with the explosion of foodie culture.
Which Colicchio helped fuel of course, sprinkled with endless blogs and Instagram posts by amateur chefs.>> We fetishize food, it's become a fetish now, it's like, everyone's gotta take a picture. It drives me crazy when I put hot food on someone's table and they spend 15 minutes shooting it.
It's like, eat it, eat it, eat it!>> Colicchio this week picking up on another hot button topic, posting an open letter to male chefs demanding an end to sexual harassment in the restaurant business. A sexist culture, along with grueling hours and what he calls the glamorization of the caustic overworked chef, helping keep too many women out of the kitchen for the worst possible reasons.
>> Women are graduating from culinary school at the same rate as men. But they're finding that they don't wanna work in restaurants. They're still in the food industry, but they're working at magazines, they're working in test kitchens and things like that. Maybe working as private chefs. That craziness isn't there, that culture's not there.
And so yeah, we have to change our culture.