40-49_BRAVO16V2-B3-EARTHDAY:Document 3
9/12/16
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…TALKS, TREES, AND COOKIES, Abercrombie & Fitch, New Albany, OH
…NO SEED LEFT BEHIND, Massachusetts Institute of Technology, Cambridge, MA
Springtime blooming along the Charles River is both a spectacular sight and a harbinger of an abundance of local and fresh produce! Taking a cue from the calendar and the visual, all five dining halls at MIT took part in Earth Day with various promotions highlighting Bon Appétit’s local and sustainable initiatives. The most popular involved herbs and apples. At Howard Dining Hall at Maseeh, Dining Room Manager Jennifer Martinez hosted an herb table. Students could stop by and plant their own rosemary, chive, basil, or cilantro seeds in fully compostable containers. This was so popular that no seeds were left at closing.
The Bon Appétit team at Abercrombie & Fitch headquarters filled a fantastic Earth Week with tree planting, recycling tips, nonprofit sustainability partners, a presentation by former Bon Appétit Fellow Piper Fernway (now Bon Appétit’s regional community programs and sustainability support manager), and to wrap it all up — cookies! Piper kicked off the week on Monday with a lunchtime talk in the Wexner Café about Bon Appétit initiatives. At Friday’s cookie bash, guests could pick up free Earth-decorated cookies made by Bakers Kaylon Jackson and Gino Alampi. Each day’s activities were interactive and an invitation to think about the earth year-round. Submitted by Jennifer McGann, Regional Marketing Manager
At McCormick Café, Chef/Manager Chip Coller offered samples of baked Lanni Orchards apples, granola, and honey. Chip took heavy cream from High Lawn Farms and made his own butter, which he mixed with cinnamon and local honey from the Boston Honey Company and used to fill the apples. Students loved the local granola and honey with which they topped the local yogurt from Narraganset Creamery in Rhode Island. Learning about the social and environmental impacts of local-food choices was so much more fun with these interactive foodie tables than with signs and handouts! Submitted by Margaret McCue, Café Manager MIT students create their own potted herbs Left to right: Abercrombie & Fitch Director of Sustainability Kim Harr, Bon Appétit’s Regional Community Programs and Sustainability Support Manager Piper Fernwey, and Abercrombie & Fitch Sustainability Analyst Tara Flynn
Globe-inspired cookies by Bakers Kaylon Jackson and Gino Alampi
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