Pioneer LogLewis & Clark College’s Student-Run Newspaper

Sustainable food addressed

April 09, 2010

by Megan Quint

Vera Chang, the Bon Appétit West Coast Fellow, spoke at “The Story Behind the Food” on Tuesday evening.

The speech was co-sponsored by the Students United for Real Food, the Bucolic Farmers Society and Students Engaged in Eco Defense.

Chang, who graduated from Carleton College in 2009, is engaged with Bon Appétit through a year-long fellowship. She, along with two other fellows, is spending the year visiting farms, giving talks, and learning about and promoting environmentally friendly and ethical food practices.

“I am inspired by the ability to make change on a more systematic level rather than a soil level, though national policy,” said Chang during her speech.

Chang discussed Bon Appétit’s central initiative, that 20 percent of its food is bought from local farmers and producers. However, Chang’s talk centered around Bon Appétit’s recent changes it has made towards becoming even more sustainable.

Among the Bon Appétit policies Chang discussed was the move towards cage-free eggs. Currently, 100 percent of Bon Appétit’s shell eggs are cage-free due to the initiative of one student at American University.

Chang also discussed Bon Appétit’s involvement with Monterey Bay’s Seafood Watch program, which produces strict guidelines Bon Appétit restaurants must follow.

The issue Chang is most passionate about is farm worker rights.

“This is still about sustainability, but it’s human sustainability,” said Chang.

During her time spent working for Bon Appétit, Chang has had the opportunity to meet many farm workers and even work in the fields.

“When I do work on a farm it’s about the experience. It’s not about turning myself into a machine to make ends meet. But that’s how it is for most of them. Bon Appétit acts as a community empowered to make these sorts of changes,” said Chang.