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- James Beard Award–winning chef Renee Erickson explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively.
About the Program
The 1.5C climate goal is hanging on by a thread. US climate policy is making a U-turn. As the stark realities of climate change transform the ways we live, work and play, a critical question remains: What's next?
Bloomberg Green returns to Seattle to unite industry leaders, policymakers and climate innovators to explore solutions for climate action amid a great recalibration of the path to net zero. We’ll cover topics ranging from innovation and the climate economy to greener living and the green policy agenda. Connect with world-renowned experts and gain insight into the new area of climate action.
Themes
Climate Economy
Climate change poses both risks and opportunities for the private sector. We’ll talk to top names in business, markets and finance about how they’re investing in climate action.
Policy & Activism
We’ll hear from the government leaders, youth activists and grassroots organizers who are catalyzing change as the US enters a new era of climate action.
Cleantech & Innovation
Smarter, nimbler cleantech solutions are being created faster than ever before. We’ll explore nascent technologies with the potential to revolutionize the climate fight and discuss innovative approaches to scaling existing solutions at the speed needed to make a meaningful impact.
Greener Living
As climate consciousness becomes an inherent part of our reality, the choices we make as individuals are defining an empowering new spectrum of climate action. We'll explore how everyday moments can add up to meaningful impact in the quest for a low-carbon lifestyle.
Chef Erickson & JBF's McBride on Resilient Restaurants
Renee Erickson, Chef, Restaurateur, Artist & Author and Anne E. McBride, Vice President, Impact, James Beard Foundation discuss how to mitigate climate change within the restaurant industry with Bloomberg's Kate Krader at Bloomberg Green Seattle 2025.
COTE's Simon Kim on Sustainable Dining
Simon Kim, CEO & Founder, Gracious Hospitality Management discusses how to make meat-centric restaurants environmentally responsible with Bloomberg's Kate Krader at Bloomberg Green Seattle 2025.
Simon Kim is an American restaurateur who owns and operates COTE Korean Steakhouse, a restaurant with locations in New York, Miami and Singapore. COTE New York has received a star from the Michelin Guide each year since opening in 2017.[1] Kim's original "Korean Steakhouse" concept combines Korean barbecue with an American steakhouse experience and was inspired by his dual nationalities.[2] Crain's New York named Kim as one of their "40 Under 40" business leaders in 2019.[3] In 2021, the National Restaurant Association, which represents 1 million restaurant and foodservice outlets and a workforce of 15.6 million employees, elected Kim to serve on their board.
In 2016, Kim founded Gracious Hospitality Management, a company that describes itself as "conceptualizing Michelin-starred and James Beard nominated restaurants", folding in Piora and subsequently the two locations of COTE. On June 8, 2017, Kim opened COTE New York at 16 W 22nd Street in the Flatiron District.[14] Cote is a Korean word that means flower or bloom. Within six months of opening its doors, COTE was awarded a Michelin Star in the 2018 Michelin Guide, with a review that noted COTE's "particularly interesting wine list."
During the COVID-19 pandemic of 2020, numerous media outlets turned to Kim for insights on how business leaders successfully pivoted operations to manage the crisis: SiriusXM radio on the Roland's Food Court Podcast,[24] Men's Journal,[25] Vice Munchies,[26] Forbes,[27] among others.
In 2024 Kim opened Coqodaq, a fried chicken restaurant.
