Alumni Talk… Can you prioritize the importance to you of sustainable, local, and certified organic?
I think local and sustainable are equally important, but your food purchases should be based on whether your local farmer is using sustainable practices. It shows great dedication to be certified organic, but I think it is equally important to know how your farmer maintains the land, whether certified or not.
Kipp Ramsey ’08, Farm to Table Manager, Long Meadow Ranch, St. Helena, CA
How do you approach seasonality at Panera?
How do you manage the costs of large-scale fresh food preparation at a college?
It doesn’t necessarily cost more to buy locally and sustainably, but it does cost more to have the talent to turn those raw ingredients into great food. We ask a lot of our cooks. And because at Bon Appétit we are buying locally and sustainably on such a large scale, we can defray some costs while positively impacting the entire working food system in America—and that’s such a positive. Amy Zupanci ’00, Director Food Service, Bon Appétit Management Company, Cornell College, Mount Vernon, IA
What we really want to establish for the customer is an awareness that if a favorite item has been taken off the menu it is because we rotate our soups, sandwiches, and salads to reflect the seasonality of our ingredients. The key is to offer items that appeal to our customers year-round without offering everything year-round. Educating the customer about the seasons that drive the menus is a great benefit.
Dan Kish ’88, Vice President of Food/Head Chef, Panera Bread, Millbrook, NY
Operating Sustainably, Organically, and Locally
What motivated your commitment to sustainable and local sourcing of food?
As I worked with different chefs around the country, I began to realize that a chef’s connection to the land gives us a unique opportunity to understand how our food gets to the table and how we nourish our guests. I source locally and sustainably not only because it tastes better, but also because it helps complete the cycle of life and enrich our bodies with nutrients. As chefs, we can simultaneously enhance our local economies by creating local food systems that support the farms and restaurants.
William Dissen ’03, Owner/Executive Chef, Marketplace Restaurant, Asheville, NC
How does Whole Foods Market approach the issue of educating your customer?
At Whole Foods Market, we blend local and sustainable products on the shelves. That gives our customers both product and cost choices. We present information to them in a number of ways. For example, for those interested in knowing how their meat was raised, we have a 5-Step™ Animal Welfare Rating. We also partner with Blue Ocean Institute to guide our efforts in providing sustainable seafood and we share that information with customers. Both of these initiatives allow customers to make an informed purchase and, I believe, helps educate those who may not yet realize the importance of these issues.
30
Richard D’Addario ’96, General Manager, Food Preparation, Whole Foods Market, Edgewater, NJ