by Eirlys Chui As times are changing, so are the trends we see in today’s food system. People are growing interested in natural, organic, locally sourced, and sustainable food. They are exploring dietary selections such as vegetarian and vegan options that benefit personal health and that of the environment. Yet there are also arising obstacles—environmental degradation, … [Read more...] about Sustainable Food for Thought
→ Executive Summary Introduction We live in a world filled with concerns about climate change, food and health, pollution and degradation of the environment, and other aspects of sustainability. Unfortunately, the problems are growing at exponential rates. When we look at the causes, it becomes clear that many of our current practices cause or contribute to the problems. … [Read more...] about Sustainability Practices for Cafés & Restaurants
I'm very pleased to be able to point to projects that students completed this summer — check out the impressive results! Emma Coppock [Lehigh '20], Marayna Dorsey [Shippensburg '20], and Joseph Yashur [Cedar Crest '20] completed a project on Sustainability for Cafés and Restaurants. In the process, they also helped a number of restaurants solve specific sustainability … [Read more...] about Summer interns’ work!
[See link at bottom to download the full report] Executive Summary We live in a world filled with concerns about climate change, food and health, and other factors critical for sustainability, and these problems are growing at exponential rates. We all need to take action to prevent these problems from spiraling out of control, including taking a close look at our … [Read more...] about Sustainability Practices for Cafés and Restaurants
[Notes from 2017 discussions with students] A sustainable food system: Supports ecosystems with regenerative organic growingreduces GHG by sequestering carbon into the soilbuilds soil health & reduces erosionpromotes biodiversity & resilience / preserves plants & animals (including people) that are poisoned by synthetic chemicals (fertilizers, pesticides, … [Read more...] about Sustainable Food
by Kayla Harper Climate change is a looming reality, and with approximately twelve years to make significant changes in our way of life before permanent damage is caused, it is important for restaurants to become responsible climate activists and change their business practices. My short-term focus is on educating local businesses in the Lehigh Valley about ways to become … [Read more...] about The Importance of Restaurant Sustainability
by Samantha Keenan The Lehigh Valley Association of Independent Colleges (‘LVAIC’) held its third valley-wide Campus Sustainability Conference in February. Keynote speaker Shana S. Weber, who directs the Office of Sustainability at Princeton University, kicked off the day with a talk on the importance of developing an ethos of sustainability on college campuses. … [Read more...] about Colleges Lead the Way