Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.
Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program.
Watch out California, there’s a new “green” college in town — one you might not have encountered! At Marymount California University in Los Angeles (formerly known as Marymount College), Bon Appétit General Manager Donna Novotney and Executive Chef Luis Jimenez have worked closely with the college’s sustainability officer, Kathleen Talbot, to tackle waste in the dining hall head on. In one semester they’ve gone trayless, phased out Styrofoam to-go containers, successfully implemented a reusable to-go container program, started a student garden, and launched a living herb wall!
Congratulations to the Bon Appétit Management Company team at Lewis & Clark College in Portland, OR, which has achieved gold certification from the City of Portland’s Sustainability at Work program, recognizing its leadership in helping make Portland one of the cleanest, most sustainable cities in the country.
In an effort to make “the highest quality local food available to the widest audience at the lowest prices possible,” farmer Scot Laney collaborated with other sustainable Oregon producers to start a local distribution program, Eat Oregon First.
In 2010 the Affiliated Tribes of Northwest Indians came together to set up the Salmon Marketing Program. The program buys fish caught by tribal members on tribal land, pays the fishermen a sustainable living wage, processes the fish at a facility owned and operated by the community, and then distributes the products itself to ensure the integrity of the process. The program has expanded to new markets — and Bon Appétit is proud to be a customer.
Today the Food Recovery Network, a student run organization dedicated to recovering leftover food from college campuses to give to those in need, will be rolling out the newest resource for their organizing toolkit: A Guide to Food Recovery for Chefs and Managers (PDF). Bon Appétit Management Company is proud to have partnered with FRN to create this resource, which is specifically designed to help campus dining services at schools around the country — not just Bon Appétit ones — work with students to launch food recovery programs.
The Bon Appétit Fellows are gearing up for the start of the school year and thanks to our partnership with the Food Recovery Network (FRN) we have some exciting new programs to look forward to.
When our chefs at Reed and Lewis & Clark Colleges first sat down with Ava Mikolavich from Urban Gleaners to discuss a food recovery program they were skeptical of how much food they could actually donate. Yet since April, the two cafés have donated a total of more than 5,000 pounds of food!
Still, as Dani Turk from the hunger relief organization Food Life Line once said, “Though it may seem like nothing, one piece of lasagna is still a dinner for a person in need.” So in April, the two schools began donating leftover food that would otherwise go to waste to Urban Gleaners.
If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.