Serving Up Sustainable Food Practices
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In February, Hillary Swimmer, Bon Appétit’s West Coast fellow, visited campus to answer questions about sus- tainable food practices at Lewis & Clark. During her visit, Swimmer met with the Food and Agriculture Law Society and Students Engaged in Eco-Defense (SEED) to explain Bon Appétit’s strategies and methods for supporting local producers, sustainably sourcing seafood, prioritizing animal welfare, supporting the fight for farmworkers’ rights, and reducing food waste.
Students also viewed a waste-free cooking demonstration by Lewis & Clark’s Executive Chef Michael Palmer. Palmer walked attendees through the preparation of vegetable stock using only vegetable scraps and a tasty broccoli slaw made using stems along with other vegetables. “The students at Lewis & Clark seem to really care about where their food is coming from and making positive food systems change,” says Swimmer.
