Reed, Lewis & Clark Colleges Show that a Little Food Goes a Long Way

Written by Claire Cummings on June 18, 2013in Featured, Food justice, Food waste - 0 Comments

Urban Gleaners Program Coordinator Ava Mikolavich with soup donated from Lewis & Clark College.

Bon Appétit is known for being thrifty in the kitchen: we cook our own stocks from scratch, we utilize just-in-time-batch cooking techniques, and we buy fresh from local farmers. So 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.

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. The two cafés have donated a total of more than 5,000 pounds of food since the start of the program! Continue…

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