Nancy Walters with the Easton Hunger Coalition
We interviewed Nancy Walters who is the founder/manager of the Easton Hunger Coalition. The Easton Hunger Coalition is an unincorporated non-profit association addressing food insufficiency in the Easton area. They provide a forum for members to discuss and plan activities relating to advocacy, education, and their collective community response. During the interview she gave a shocking statistic as to how they keep track of how prominent food insecurity is in Easton. She stated, “Over 43 % of the children enrolled in the public school qualify for free meals – which amounts to over 4000 students. These students are from families who live in our communities (18040, 18045, 18042). This gives us an indication that low income families need the help provided by the free meal.” You can view the entire interview in the link below.
Claire Kelloway with Bon Appetit
We interviewed Claire Kelloway who travels to schools with Bon Appetit as there food provider to work with students on issues of environmental justice. She recently came to Lafayette College during Earth Week, and helped students to better run initiatives like “Weigh the Waste” and the food recovery. Bon Appetit is an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Along with making their food from scratch, they have developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. At the end of the interview she made a powerful and informative statement regarding what we can do to address the issue of food waste. She stated, ” Sometimes as a student it can feel like there is not much you can do as an individual, but addressing food waste is one where you have a lot of power! Never forget that! Always carry your own reusable utensils to reduce disposable waste, this is a small change that has a major difference! Bring your own to-go containers with you to recover foods from catered events or restaurants. Save your food scraps to make stock. When you become an adult, plan your meals for the week and shop less frequently, only buy what you need and eat everything you have before shopping again, really push your limits in terms of creative cooking. These are all consumer shifts to signal to the market to produce less.” You can view the entire interview in the link below.