There’s a prevailing truth in a city like Charleston: If you want to get people’s attention, offer them a good meal. On Oct. 5, the Charleston Climate Coalition (CCC) hopes to do just that with its first Farm-to-Planet Sustainable Supper and Soiree, a culinary event highlighting climate activism in the Lowcountry.
“Our goal is to push the Lowcountry to be a leader in climate action,” said CCC co-founder and co-director Belvin Olasov. “We’re one of the most climate vulnerable areas in the United States, so we have a lot to lose, but there’s also a lot to be gained in terms of improvements.”
The non-profit coalition balances substantive action with community-forward events, partnering with other local groups and campaigns to influence policy and improve infrastructure in areas of building, transportation, waste systems, nature, preservation, energy and food.
For the first time since the group’s founding in 2019, the CCC currently boasts a staff of four (previously, Olasov was the only dedicated staffer). While it’s a game changer for their capacity, the group’s growth comes with a greater need for funding.
“We’re a young organization, and many of our events have been action or community-building focused,” Olasov said. For this first true fundraiser, he said, “We wanted to do something that felt true to our nature — celebratory, art-loving and as climate-friendly as possible.”
So why a dinner event? “Food systems account for over one-third of global greenhouse gas emissions,” Olasov said. “And if you want to be a better climate actor, one of the most impactful changes you can make is shifting your diet.”
Further, the CCC hopes that by communing over a meal, these often intangible concepts might feel closer at hand.
“We want folks to leave with a deeper understanding of how these issues are woven into their lives,” Olasov said. “It’s not just about gasses in the atmosphere — it’s about things we interact with daily.”
Throughout the event, which starts at 6 p.m. at Society Hall, CCC members will share personal reflections and examples of the coalition’s work. Telling these stories around the table is an intentional choice. “We want to create a fun, convivial atmosphere,” Olasov said. “I think it’s important to the movement that, as we work on a frankly dark issue, we’re able to meet it with lightness and purpose.”
At the table with CCC
Louise Rakers, owner and executive chef of Nordic Cooking, was the first chef to come on board. A member of the CCC, Rakers is a Lowcountry transplant by way of Copenhagen, Denmark, where she said sustainability is embedded in the culture on a much greater scale.
When she moved to the U.S. four years ago, she was surprised to find widespread hesitance to the plant-based lifestyle, and vegan options that left much to be desired.
“So much of it was flavorless or a bad replacement product,” she said. “I’d rather create something from scratch with more color, more texture and a broader flavor palette.”
In Charleston, her culinary training, catering and recipe sharing business is focused entirely on plant-based, gluten-free cuisine, with quality (and satisfaction) on par with the city’s best restaurants.
“The main message I’m trying to spread is that sustainable doesn’t have to mean sacrifice,” Rakers said. “I try to show that through plant-based gourmet — beautifully constructed dishes that won’t leave anyone disappointed or even realizing, ‘Oh, this didn’t have meat.’”
Through her classes and curated dining experiences, Rakers delights in opening her guests’ eyes to the possibilities of a plant-based lifestyle — and watching those roots take hold. “Sustainability within your own direct circle is so important to maintain,” she said. “And that really does happen around the table, sharing food.”
It was through Rakers that chef Nikko Cagalanan of pop-up Mansueta’s and new downtown restaurant Kultura also joined the event. As a like-minded colleague in the culinary scene, Rakers had long admired Cagalanan’s work, but the two had yet to collaborate.
“Nikko’s cuisine is very different from mine,” Rakers said. “He’s Filipino. I’m Danish. But one thing we agreed on quickly is the power of gathering around the table and that shared values tend to happen that way.”
With assistance from chef Devon Harrelson, who has worked with Bearcat and Weems Ramen, the two will take alternating lead on the first four courses, collaborating on dessert. While there’s a loose outline in place, much of the final menu will depend on the day’s offerings from Spade and Clover, the local farm providing all the event’s produce.
The event will also feature live performances from two coalition members: singer-songwriter Eliza Novella and founding CCC member Gary Smith and his art-rock band Post-Life Crisis.
The CCC hopes the event will attract community members at all stages of climate activism — even those who may feel hesitant about change, or uncertain about where to start.
“We try to be empathetic to folks who are resistant to some forms of climate action. It’s often because we’re attached to the things in our lives we love — you know, bacon in the morning. Our rituals,” Olasov said. “Part of our work is showing that there are other ways that are just as nourishing, just as lovely. That we can create new values together.”
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