Food Ethics and the Power of the Consumer

I met with Lori Pace, Bon Apetit's Catering Manager, this morning to discuss food for upcoming Prindle events, and I was blown away by the effort of DePauw's Food Services to "go green". In the past, Sodexo's efforts were sincere and kind-hearted, but it took a lot of effort from students, faculty and staff to create sustainable food practices within their infrastructure. 

I have heard complaints from students about the long lines at the hub at lunch every day, but that's a problem with the physical building itself, not food services. Behind the scenes, chefs and staff are cutting fresh veggies and meat for every single meal. It is my impression that nothing comes processed from a bag. Even better, most of these foods are coming from Indiana and Putnam County in particular. 

The DePauw Campus Farm, which opened last spring, brings in loads of kale, beats, squash, spinach and other seasonal produce to DePauw Food Services daily. Their farm practices are not only organic, but educational. It is a model for other universities. At one-acre in size, it's a huge undertaking for a small university. Students and members of the community are encouraged to volunteer, and in the process learn about farming business and organic processes.                                                              

 I believe Bon Apetit's mission for healthy foods and local, sustainable practices is in response to consumer demand. The local food movement has become trendy, and if large food providers want to keep up with their consumer's interests, they need to follow through with these practices. Although it was disappointing to see familiar faces leave when DePauw switched to Bon Apetit, I'm glad that DePauw listened to the interests of faculty, staff, and students. 

Where can they go from here? How about a greenhouse for the campus farm, or making a pledge towards zero-waste? If a car company like Subaru can do it, I think DePauw Dining can too.