Food matters for personal, public, and planetary well-being
At the Ethical Eating (EE) workshop at GA, I committed to plan and serve a meal for 200 at SWUUSI according to EE principles. Well, folks, it happened on July 22nd and everyone was very impressed (I even received a standing ovation during the "thank yous").
We ended up serving 150 people and ended up with less than two gallons of landfill waste - everything else was recyclable or compostable, including the flatware. Five bags of compostables were delivered to the Tahlequah, Oklahoma waste management facility. And this experiment got traction with the SWUUSI staff - they want to add compostables for future SWUUSIs.
As far as the food went, I sought out local ranchers and farmers for grass-fed free-range meats, local organic produce, organic and fair-trade staples, etc. It was a bit more expensive than going to the local Kroger, but I still came in under budget!
And, I believe I raised the awareness of Ethical Eating to a whole new level within the Southwest District.