Sustainability in Food Service is simply defined as “a way of producing and consuming food that ultimately promotes the continuous well-being of ourselves and our planet.” – John Turenne

The 4 Pillars of Sustainable Food:

A driving force behind Sustainable Food Systems is the conviction that we owe it to the well-being of the next generation to foster wise decision-making to preserve our land, our local food sources and local farmers.

  1. Nutritional Wellbeing
  • Problem: The Center for Disease Control reports that for the first time ever, a generation of American children will die at a younger age than their parents.
  • Solution: Sustainable foods provideoffer a “back to basics” delicious and nutritional approach to the way food is produced, cooked and shared.
  1. Environmental Wellbeing

•    Problem: Farming fertilizers and pesticides, large-scale irrigation and harvesting methods, as well as genetic engineering are having a significant negative impact on our environment.
•    Solution: Sustainable agriculture eliminates the use of chemical fertilizers, pesticides and genetically modified organisms, conserves water and ensures sustained biodiversity.
3. Sustainability of our Local Economies
•    Problem: Food travels an average of 1500 miles from field to fork. Almost 90% of our food supply is controlled by as few as 10 companies.
•    Solution: Shifting food spending to local sources stimulates local economies by creating new jobs and providing more tax revenue.
4. Social Justice
•    Problem: Industrialized facilities raise animals we eat by the thousands in overcrowded conditions by the thousands at a single site. Animals are fed inappropriate foods and massive dosages of antibiotics.
Farm workers, including children, work and live in substandard conditions and are paid low wages.
•    Solution: Fairly traded products, available at every price level, ensure livable wages, an improved quality of life and help farmers invest in improving the quality and diversity of theirfying crops.