Aramark is bringing something big to the table this year: sustainability. Recycling, conserving energy, supporting regional economies and more are all part of Aramark’s plan for keeping Choate’s dining services “green.”
Just what is sustainability? The term is admittedly nebulous, but its most fundamental definition is ensuring that the method used to create a product can be continued indefinitely. Sustainability concerns possible impact on health and the environment. Everything from pollution from the production of plastics to antibiotics in human and animal waste can affect the quality of meat and produce. This is why Aramark supports sustainability; for better taste, better health and a better world.
Choate is proud to be a “green” campus. We prove our mindful attitude towards the environment around campus by distributing energy-efficient light bulbs and recycling, and in the dining hall by endorsing farming methods that are not damaging to soil so that plots of land can be reused. Farming methods are just one way of supporting sustainability. According to Ms. Homan and Aramark employee, Nicole Capozzo, here are some other ways Aramark has promised to keep our dining hall sustainable: Posting menus in one location only; thus saving 3,619 sheets of paper this year alone. Using fewer individual containers for individual servings; ie water dispensers in lieu of plastic bottles at catered events. Using biodegradable trash can liners. Using recycled paper napkins. Recycling paper, cardboard, plastics and cans. Buying fairly traded coffee. Buying locally made bread. Buying hormone-free milk from within Connecticut. Buying as much local produce as possible, thereby cutting down pollution by fossil fuels. Buying organic produce, eliminating harmful pesticides and potentially harmful GMOs from your diet. Buying food that requires as little transportation as possible.
It is important to remember that “sustainability” is not synonymous with “healthy.” Do not fool yourself into thinking that because a greasy burger is sustainable it will clog your arteries any less. You can take comfort, however, in knowing that you are likelier to have a healthy diet if the food that is good for you tastes good too. A great way to help satisfy your daily serving of fruit is to grab one of those delicious Gala apples from Lyman Orchards. Says Lauren Provini ’08: “The selection of apples is always fresh and delicious...and serves as a great fall snack!”
Lauren has the right idea; apples should be a fall snack. Another aspect of sustainability is eating food that is in season. Have you ever noticed that the tomatoes in the salad bar are less than savory during the winter? That’s because they are from the southern hemisphere! It is much better to forgo unappetizing food that is out of season and eat food when it is naturally fresh and great tasting. Did you have that acorn squash last week? Since it is in season and was locally grown it was super delicious! We eat all the time, so we want good food!
Aramark’s dining services at other schools have attained a high level of student and national support. Yale is proud to be among the United State’s major Universities to approach sustainability without reservation. Says Yale’s Mission of Dining Services: “We are committed to sourcing seasonal and/or regional ingredients which support the local economy and protect the long-term health of the environment.” Tyler Ibbotsen-Sindelar (Choate ’05, Yale ’09) notes that Yale’s dining services have “an astoundingly high [student] approval rating,” and that after embracing sustainability the school’s “food was undeniably better.”
