INFO REQUEST: Environmentally-responsible kitchens?

Molly Anderson (manderso@emerald.tufts.edu)
Tue, 28 Mar 1995 08:48:12 -0500 (EST)

I was asked to give a talk to culinary professionals (chefs,
restauranteurs, food service managers, etc.) about improving the
environmental impacts of institutional food services. The original
idea was to cut back on solid waste and recycle it more efficiently, but
I see solid-waste disposal as an easier and less interesting problem than
the more pro-active steps institutions can take to improve environmental
quality and community resources. I'm taking speaker's prerogative to
shift the emphasis from garbage to encouraging the cooperation of
institutions in building regional sustainable food supply systems.

I'm looking for examples around the country of ways that institutions
(schools, hospitals, corporations, prisons, etc.) have worked to support
local farmers, especially those who are using farming methods that
minimize negative environmental effects. I'd especially like
documentation of cost-savings, or other quantifiable benefits (although
the non-quantifiable benefits may be most important). Information about
arrangements that dispose of some institutional solid waste through
local agriculture would also be useful.

I'm also interested in state or city policies that encourage institutions
to buy prefentially from local growers, or from growers who use safer
growing methods than the conventional methods in your area.

Thanks!

Molly D. Anderson
Director, Degree Program in Agriculture, Food and Environment
Tufts University School of Nutrition
Medford, MA 02155
Phone: 617/627-3223
FAX: 617/627-3887