By: Hannah Heitz
I met with Bryce Robertson, the Chair of the Food Advisory Committee Emory (FACE), a student run organization that works in tandem with Campus Dining, to discuss the changes on campus. When I asked him about the health implications of the change, he paused and described how health was a focus, but also a result of Bon Appetit management. The company strives to maintain incredibly high standards that are environmentally friendly, but also health focused. Some of the most visible changes in Dobb’s Market include the shift to increased seasonal, local produce and local sourcing of antibiotic free meats from locations such as Springer Mountain Farms Chicken.
The mission of sustainability may have decreased choice in some areas, for example there are not mushrooms available everyday at the salad bar, but instead there are daily changes based on what is seasonal and local. Instead of cantaloupe and honeydew everyday there are now vibrant scuppernongs and muscadines. Although this change may be difficult for less adventurous eaters, there are always different options and the health benefits and dedication to sustainability fully align with Emory’s mission to the environment and wellness.
1: Edwards-Jones, Gareth, et al. "Testing the assertion that ‘local food is best’: the challenges of an evidence-based approach." Trends in Food Science & Technology 19.5 (2008): 265-274.
2: van den Bogaard, Anthony E., and Ellen E. Stobberingh. "Epidemiology of resistance to antibiotics: links between animals and humans." International journal of antimicrobial agents 14.4 (2000): 327-335.