Local Highlight- Earth Day 2013
Earth Week 2013: April 22nd (Earth Day) - April 26th
Earth Day was founded by Gaylord Nelson, a former U.S. Senator from Wisconsin, in the wake of a massive oil spill that occurred off the coast of Santa Barbara in 1969. Inspired by the Vietnam War protests, Nelson realized there was an opportunity to capitalize on the energy of that movement and force environmental protection onto the national political agenda. He formed a powerful bi-partisan alliance and mobilized 20 million Americans to demonstrate on behalf of the environment on April 22, 1970. The first Earth Day resulted in the creation of the Environmental Protection Agency, and the passage of the Clean Air, Clean Water, and Endangered Species Acts (Earthday.org).
The U.S. food system is responsible for over 20% of U.S. greenhouse gas emissions, and American food travels an average of 1,500-2,500 miles from farm to table. Therefore our food contributes to environmental problems, but it can also be a part of the solution. Campus Dining celebrates Earth Day every day by focusing on local and organic food items. Food coming from within 200 miles of Oxy is considered local by the Real Food Challenge. Local food travels fewer miles, so it has a lower carbon footprint, and organic growers eliminate dangerous pesticides that poison the soil and water. Find a list of local/sustainable suppliers and more on the Campus Dining Sustainability web page.
Earth Week Local/Organic Menu Items:
Monday: Local/Org. Veggies, Org. Quinoa, Org. Tofu
Tuesday: Org. Quinoa, Org. Spinach, Local Veggies
Wednesday: Local Tortillas, Local Avocados, Organic Potato Bar
Thursday: Local Bread, Local/Org. Veggies, Organic Dinner Bar
Friday: Local Tortillas, Local Avocados, Local Veggies
Organic Salad Items:
· Salad Bar All Week- Organic tomatoes, baby greens, tofu, carrots, and balsamic vinaigrette
· Fruit Stand- Local navel oranges , grapefruit, and avocados
· Specialty Salad Station- Local/Organic Strawberries
Johnson Student Center, 2nd Floor