Appendix A
Interview with Pam Franco, General Manager of Collins Dining Hall
1) What is Bon Appetit/Collins' policy for buying organic? How much of purchased food is organic?
We strive to give organic options and healthful choices to our customers. The purchasing of organic produce is purchased from an approved purveyor qualified to distribute certified organic produces based on seasonality as this is when the items are the freshest and nutritious. The amount purchased varies based on availability, season, quality, and menu mix. We offer organic mixed field greens daily on our salad bar. If we have another prepared salad on the menu that day that calls for field Greens, the amount ordered may be doubled. Many times when we prepare salads it may have one or more organic ingredients in it. Our signage will usually describe the ingredients so the customer will be able to make an informed decision. For instance: We may offer Organic Beet Salad or Beet Salad with Organic Red Onion. We also purchase Organic legumes when available and would describe similarly.
2) What is Bon Appetit/Collins' policy for buying local? How much of purchased food is local?
All of our farms that we purchase produce from are within 150 mile radius of Claremont McKenna College and most are within 50 miles. We choose to invest in our community by buying products from our local farmers, supporting sustainable farming practices that nourish and replenish the local land, keeping profits with the local grower, therefore reinvesting in the community.
3) Are there any policies guiding purchases of sea food? Dairy (no rgbh for example)?
Bon Appetit only serves seafood purchased in accordance with the Monterey Bay Aquarium's Seafood Watch guidelines for sustainability. For instance-we do not purchase farmed salmon . We also avoid Chilean Sea bass, Atlantic Cod, Rockfish, Shark, imported Swordfish and Blue fin Tuna. Some seafood that we do purchase include catfish, wild salmon farmed striped bass, farmed tilapia, albacore and yellow fin tuna, pacific cod wild caught oyster and clams, squid, mahi mahi and some other good alternatives depending on availability.
We purchase our milk from an approved purveyor who guarantees that the cows are not treated with rBST growth hormone. Meat and poultry are raised with out antibiotics which are better for your body.
4) How is Bon Appetit's Circle of Responsibility implemented at Collins?
Our Circle of Responsibility Program is designed to give you information about our kitchen principles and how they affect your environment, community and well being. An informational board is posted in Collins and offers a variety of brochures highlighting the commitments in these areas. There is also a brochure which focuses on "Well Being This Month" news. An easy reference guide describes the icons used to describe the defined foods and corresponding icons are placed on signage at each station when appropriate. Training is ongoing for the staff. Chefs and Managers must complete extensive training and pass a certification exam before they can implement the Circle of Responsibility Program.
5) Are there any composting programs? What is done with excess food? Where does excess oil go?
We do not have a composting program in place at this time. We partner with the "Food For Thought Committee and let them know when we have left over food which they bring to local shelters. This mainly occurs during Winter and Spring Break. Excess Oil is transported into drums and picked up by one of our approved purveyors.
6) Are there any plans to start using biodegradable take-out containers?
There is a committee working on getting students to support biodegradable take out containers. I have sourced out one purveyor, however the sizes available are smaller than the current ones being used. So, I'll keep looking.
