The
The initiative is the latest in a series of steps the University has taken in its commitment to environmental sustainability. University students, faculty, employees and visitors dining on campus will have the opportunity to enjoy a delicious low carbon meal that won’t raise the temperature of the planet.
The lunch menu is an unveiling of Bon Appetit’s Low Carbon Diet campaign, which will continue indefinitely beyond Earth Day at its 400 café locations nationwide, including the Commons and Cove on campus where the University community dines.
Nationally, the goal of Bon Appétit Management Company’s Low Carbon Diet is to reduce by 25% emissions from the foods that have the highest impact on climate change. As part of this initiative, Bon Appetit is in the process of reducing the amount of beef and cheese it uses in its menu by 10 percent, transitioning to purchasing all non-tropical fruits and vegetables from North American sources, reducing coffee purchases and brewing by 10 percent, and reducing disposable containers and utensils by 10 percent. Steps taken will reduce waste while still providing diners with all of the options they’ve traditionally enjoyed.
Each café, including the University Commons and Cove, will be stocked with educational materials and information about what diners can do to lower the carbon footprint of their food while shopping, at home and when eating out. Also available is an online personal calculator to tally your meal’s carbon score: http://www.eatlowcarbon.org/
“We are giving our customers the knowledge and tools to lesson their carbon footprint,” University concessions manager Kenny Bong said. “We will continue to serve beef, cheese, ice cream and other ruminants, but the volume of their use will be scaled back or traded out.”
Bong said all low carbon food products will be clearly marked with an identifiable icon to indicate that its preparation resulted in lower emissions of carbon dioxide into the earth’s atmosphere than conventional preparation. According to Bon Appetit Management Company officials, the world’s food system is responsible for one-third of global greenhouse emissions.
Founded by University alum Fedele Bauccio, Bon Appétit Management Co. is an onsite restaurant company offering full food service management to corporations, universities and specialty venues. Bon Appétit is committed to sourcing sustainable, local foods for all its cafés throughout the country. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs with Environmental Defense, the Monterey Bay Aquarium’s Seafood Watch, the Humane Society of the
For more information, contact Kenny Bong at kbong@cafebonappetit.com.
University of Portland Low Carbon Menu for April 22, 2008:
-Wrap Bar Featuring The Mediterranean, with Feta, Spinach and Hummus or The Crispy Chicken with Ranch and Local Vegetables or The House Made Sweet Chili and Tofu Wrap with Chow Mein Noodles.
-Turmeric Trail Vegetarian Offerings, Featuring Local Legumes and Grains with Red Lentil Dahl, Garbanzo Dahl, Raita, Hood River Apple Chutney, Pear Chutney and Hearth Oven Shepherds' Grains Flatbreads.
-Prince Edward Island Mussels or Manila Clam Sautee with Yamhill County Roasted Mushrooms, Tossed Spinach Salad and House Made Shepherds Grain Breads
-Salad Bar Featuring Happy Harvest Green and Red Leaf Lettuce, Flamingo Ridge and Creative Growers Baby Romaine, Millennium Farms Spinach and Mixed Greens also Featuring Red Lentils, Garbanzo Beans, Red Beans, Great Northern Beans from Central Bean Company in Washington.
-Vegetarian Chili