Most of my work for Bon Appétit this past month and a half has been research-oriented. Since I’m going to be working with farmers and speaking to students about issues of food sustainability, I need to understand the issues themselves well. Here are a few facts I’ve learned thus far… More to come in my next vlog!
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Last week the University of San Francisco (USF) celebrated Bon Appétit Management Company's 2nd annual Low Carbon Diet Day with an early kick-off event (Low Carbon Diet Day is April 22nd) at The Market Café. We were onsite to taste all the delicious food and see first-hand how a café that feeds a whopping 8,000 hungry students each day serves up first-rate climate-friendly fare. Chef Success In just a few short years, Executive Chef Jon Hall and his team of talented chefs have excelled in incorporating the Low Carbon Diet commitments into their daily-changing menus. One of their many achievements towards this end is the reduction of beef consumption by half! And this wasn't accomplished by taking beef off the menus. Instead, Jon created flavorful, enticing dishes that were alternatives to beef and attracted students to lower carbon options. This success, combined […]