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The Story Behind the Food at Santa Clara University
Wednesday, Jan. 27, 2010
Santa Clara, Calif., Jan. 27 – What do tomatoes have to do with slavery? How does your cheeseburger contribute to climate change? How can poultry production threaten your health? These are some of the questions that will be addressed during a forum taking place on Tuesday, Feb. 2 at 6 p.m. at Santa Clara University’s Adobe Lodge.
“The Story Behind the Food” is a presentation provided by Bon Appétit Management Company Sustainability Fellow Vera Chang. She was one of three recent college graduates hired as fellows by Bon Appétit. They visited farms across the country and spoke with farmers about their struggles in producing food sustainably, fostering farm biodiversity, addressing farm waste, and creating an economically sustainable operation that will allow them to treat workers fairly and pay them a living wage.
The fellows are now visiting college campuses to share information about the company’s supply chain with students, faculty, staff, and chefs and kitchen workers who prepare the food in the cafés. The overall goal is to help farmers build and improve on existing relationships with all their buyers as a way to regionalize and strengthen the country’s food supply chain and improve food security and overall sustainability for the future.
Bon Appétit manages and provides all of SCU’s dining and catering services.
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