Fellow Shannon Tivona started her visit to the University of San Francisco in a Sustainable Business Strategies class, where she explained how Bon Appétit uses its purchasing power to make change within the food industry.After a lively Q&A session, she and the students headed down the hill to meet Sous Chef Loren Larsen for a kitchen tour. As Loren led the students through the university’s large, busy kitchen he talked about the process of cooking from scratch, his team’s commitments to seeking out humane meat and Farm to Fork sourcing, and exactly what goes into getting food ready each day for the university’s many students.
Some of the food that the team prepares goes uneaten and is carefully stored for weekly pickup by Food Recovery Network student volunteers. Shannon tagged along as a group loaded the food into a minivan and drove to a BART station in San Francisco’s Mission District. There, they set up a table and created an assembly line to fill to-go containers with meals.
On this particular evening, the group distributed 35 meals. It was heart-warming to see this important program in action, connecting the university, Bon Appétit, students, and their local community.