The Surfrider Foundation is a non-profit grassroots organization dedicated to the protection and enjoyment of our world’s oceans, waves and beaches. Founded in 1984 by a handful of visionary surfers in Malibu, California, the Surfrider Foundation now maintains over 50,000 members and 90 chapters worldwide.
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Share Our Strength® is a national organization that works hard to make sure no kid in America grows up hungry. We weave together a net of community groups, activists and food programs to catch children facing hunger and surround them with nutritious food where they live, learn and play.
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The “Chefs Move to Schools” program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.
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The Institute of Culinary Education (ICE®) is New York City's largest and most active center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 7- to 12-month career training programs in Culinary Arts, Pastry & Baking, Culinary Management and Hospitality Management. ICE also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, in addition to hosting hundreds of corporate and private cooking events a year.
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Now serving New York City for more than 25 years, City Harvest is the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children. As a member of the City Harvest Food Council, Murphy gets together with other top chefs, restaurateurs, and others in the food industry to help fight hunger in the city.
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Currently, the foodservice sector makes up the largest portion of the State’s tourism industry, employing more than 428,000 people and posting sales of more than $20 billion. Since 1935, the New York State Restaurant Association (NYSRA) has served as the voice of the foodservice industry and has grown to represent over 7,000 restaurants from Montauk to Buffalo. Marc is Vice President of the Manhattan Chapter and serves on the board of directors on the State Chapter.
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Culintro, the Culinary Trade Organization for restaurant professionals unites all of those who work, represent, or are touched by the restaurant industry. Launched in 2008, Marc currently serves on the advisory board.
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