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Did you Know?

Wednesday, Aug. 1, 2012

Dining Services by Bon Appetit is working with the Real Food Challenge this summer to evaluate how to improve the availability of "real" food on campus.

According to the Real Food Challege, "Real Food is food which truly nourishes producers, consumers, communities, and the earth. It is a food system--from seed to plate--that fundamentally respects human dignity and health, animal welfare, social justice, and environmental sustainability." The Real Food Challenge is a national network of university students and their allies who share the common goal of getting more food that is local, fair, eco-friendly, and humane on college campuses.

This summer, an undergraduate student worked with SCU Dining Services management to catalog all incoming products for several months of regular campus operations. The analysis will continue by quantifying data associated with those ingredients - which farms they came from, how far they traveled, and more. Following that phase, student researchers will make recommendations for improving the proportion of "real food" in our dining halls.

Bon Appetit has inherently sustainable kitchen principles, which include:

  • beef hamburgers made from natural ground beef with no antiboitics, no added growth hormones, no animal byproducts in feed.
  • all seafood purchases, wild and farmed, follow the guidelines of the Monterey Bay Aquarium's Seafood Watch program.
  • seafood is purchased fresh when available locally and never air-freighted.
  • no air-freighted fruits or vegetables, organic produce whenever possible. 
  • salad dressings, salsas, pizza, marinara, other sauces and stocks are made from scratch.
  • vegetarian options are plentiful at every meal.

Read more about Bon Appetit Kitchen Principles.

Tags: Did You Know?, Food

 

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