We’re a week into the “Rethinking the Food System” project, and the amount of information and meetings we have lined up is great. Food systems are vast, intersecting, complex, and difficult to revolutionize. For this project, the other interns, Peter, and I are focused on offering more sustainable options to restaurants, schools, and other organizations that would benefit from changes, even if those changes are subtle. Our goal is to show these places that sustianability is not nearly as difficult as it seems.
We’re acquiring plenty of statistics, examples, and options for restaurants: reusable takeout containers, recyclable utensils, food composts, using organic and local foods, the app Too Good To Go, and many other alternatives will show restaurants that the food system does not have to remain the way it has been.
For schools, our focus is mainly on the topic of lunch. More time to eat, organic and local produce, a calmer eating enviornment, and other ideas may help schools notice the positive correlation between school lunch and academics while also supporting the community.
We have a bunch of meetings scheduled for next week with a community garden coordinator, professors, and others who will certainly provide a surplus of inspiration and ideas for us to reference. Check back next week for an update!