Our September 8th and 9th Chef Camp asked the question: what does sustainability mean to you? Many campers shared thoughts about how to bring variety and diversity to foods offered to people who often do not have much say in what they eat. Are you thinking I’m talking about needy families? Maybe, but there’s more.
These Chef Campers were very attune to the needs of nursing homes and grade schools, where commodity foods often are on the menu. Although there has been much discussion about improving school lunches, we still see french fries and chicken nuggets with canned fruit on the menu far too often at our local schools. Some schools don’t even have the capability of cooking anymore: they can only warm pre-cooked, commercial foods or open a can.
It must be really difficult for food directors at schools to choose: it costs more to cook fresh vegetables and will the kids eat them? Will it just go to waste? Money can be a really limiting factor. These and many other great questions were raised at this Chef Camp. All those campers present are strong leaders in their fields - we hope this event inspires them to challenge their notions of limiting factors and figure out ways to overcome these barriers in their home communities.
There was also a reporter at this Chef Camp. Here’s a link to her article in the Chicago Tribune:
http://www.chicagotribune.com/features/food/ct-dining-0926-chefs-camp-20130926,0,3213587,full.story
