C of I celebrates Earth Day, eating right for the environment
2011. 04. 07.
The College of Idaho will celebrate Earth Day a week early with an event aimed at increasing sustainable food habits in the Treasure Valley. C of I and its food services company, Bon Appetit, will host Low Carbon Diet Day from 10 a.m. to 2 p.m. Thursday, April 14, in Morrison Quadrangle on campus. The annual event includes a low-carbon menu and tips for lowering one's carbon “foodprint.”
“We want to educate students and the entire Caldwell community about sustainability and the impact our food habits have on the environment,” said Katy Stewart, a sophomore who serves as one of two sustainability stewards at C of I. “I don't think a lot of people realize the impact certain food products have on the environment, especially products from cows and other ruminant animals.”
The celebration will also include environmentally-focused booths from community and campus vendors, including Idaho Power, Intermountain Gas, Allied Waste, the Treasure Valley Food Coalition, BRS Architects, the C of I Sustainability Council, local farmers and more.
The food system is responsible for approximately one-third of global greenhouse emissions. On April 14, C of I chefs will serve foods that help illustrate Bon Appétit's “Top 5 Low Carbon Diet Tips”:
1. You Bought It, You Eat It – Don't Waste Food: Not only does wasted food represent wasted energy from growing, harvesting, and producing it, but food in landfills emits methane gas as it breaks down. Proper portions are key here, so pork carnita pupusas with house made guajillo chile salsa and local black bean puree will be served.
2. Make “Seasonal and Regional” Your Food Mantra: Taste an assortment of fresh salads using locally sourced greens and vegetables and see!
3. Mooove Away From Beef and Cheese: Cows and other ruminant animals emit harmful methane gas during their natural digestive process, so we will be grilling basil chicken burgers with roasted garlic aioli, and pulled bbq turkey sliders with crispy onion straw instead.
4. Stop Flying Fish and Fruit – Don't Buy Air-Freighted Food: Seafood that was frozen-at-sea and locally procured fruit are best choices. Diners can enjoy pan seared idaho trout cakes, crispy fried leeks, local sweet carrot mash.
5. If It's Processed and Packaged, Skip It: Processing and packaging consume huge amounts of energy and water. idaho apple and mint galettes made with local whole wheat flour pastry crust and drizzled with local honey, or idaho sweet potato pie with candied walnuts.
“Low Carbon Diet Day gives my team a chance to show off our creativity in the service of something bigger than ourselves,” said Kelly Dickson, a Bon Appetit chef at The College of Idaho. “We're passionate about this campaign and are committed to helping people think more consciously about what they eat.”
Lunch costs $7 per person. For more information on low carbon diets, visit www.eatlowcarbon.org.
Founded in 1891, The College of Idaho is the state's oldest private liberal arts college. It has a century-old tradition of educating some of the most accomplished graduates in Idaho, including six Rhodes Scholars, three Marshall Scholars, and another ten Truman and Goldwater Scholars. The College is located on a beautiful campus in Caldwell, Idaho. Its distinctive PEAK curriculum challenges students to attain competencies in the four knowledge peaks of the humanities, natural sciences, social sciences and a professional field, enabling them to graduate with an academic major and three minors in four years. For more information on The College of Idaho, visit www.collegeofidaho.edu.