Have you ever wondered how sustainable our food on campus is? Sustainability Graduate Assistant, Christine Lacayo, with Students for Sustainability (SFS) and Topper TV at St. Edward’s go behind the scenes to get a better view of what striving for sustainability is all about at Bon Appétit.
Learn about how you can take part in being more sustainable on campus by composting and recycling or even using Bon Appétit’s reusable “clamshells” for your to-go food. Check out Chef Tanner and Elvin Lubrin, Director of Operations as they enlighten us on some of the company’s sustainable initiatives such as the Farm to Fork Program and the Immokalee Workers Coalition.
Bon Appétit sets a great example of what a fresh, local, environmentally and ethically conscious food system looks like. As SEU community members, we can all do our part to contribute towards a more environmentally friendly hilltop! Watch the video here.
-Christine Lacayo MSEM ’16
Sustainability Graduate Assistant