Eating for the Future
Partnering with Bon Appetit Management Company (http://www.bamco.com/), Willamette University has made great strides in making its food service ecologically and socially sustainable. Highlights include:
- Whenever possible, foodstuffs (including both meat and vegetables) are purchased from local organic farms using just labor practices. Bon Appetit and Willamette are literally going out and recruiting farmers practicing sustainability.
- “Farm to fork to farm” program. All food waste is composted on site or sent back to local farms for feed.
- Compliance with Monterrey Bay Aquarium’s conservation guidelines for seafood.
- Elimination of plastic clamshell “to go” containers and adoption of biodegradable and compostable products made from beet derivatives.
- Elimination of “to go” plasticware in favor of corn-based “earthware.”
- Participation in student-led events highlighting consumption and food waste on campus, and the working conditions of farmworkers.
- Participation in campus events (e.g., OxFam America) highlighting world poverty and starvation.