He's brash, blond and he just might save us from ourselves. He's chef Jamie Oliver, and he's working to change the way Americans and Britons eat one school lunch at a time.
Jamie Oliver has spent virtually his entire life in the kitchen the British chef and healthy foods advocate grew up working in his father's Essex pub. Those early years instilled in him a love of good food and nutrition. Oliver attended Westminster Catering College and got his start at the renowned Neal Street Restaurant and River Café before striking out on his own with the wildly popular BBC program The Naked Chef.
The Naked Chef made him a big hit with foodies and it gave him a national platform to share his food philosophy with the world make food that's simple, healthy and flavorful. And now he's leading the charge against childhood obesity and inspiring a food revolution.
And that's why Oliver's been awarded the Heart of Green Food Revolutionary Award. His standout passion and commitment to changing people's lives is truly inspiring. Don't believe us? Just check out his newest series, Jamie Oliver's Food Revolution. In it, Oliver takes on one of the unhealthiest towns in America, Huntington, W.Va., and attempts to change the residents' eating habits.
Food Revolution is reflective of Oliver's overall goal to pass on healthy eating and cooking habits especially to children. It can be seen in his work to improve school lunch programs in the U.S. and Britain. And it's reflected in his work with disadvantaged kids (some of whom competed for an ultra-coveted spot working in one of his restaurants on the British television show Fifteen).
Oliver's efforts haven't gone unnoticed. In 2003 he received the Most Excellent Order of the British Empire. And earlier this year he won a 2010 TED Prize for his work to create healthy change.
For all he's done to help inform and inspire people to make healthy choices, Jamie Oliver is a true food revolutionary.
See more from the 2010 Heart of Green Awards
Get a taste of Jamie Oliver's passion during his TED Talk:
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