Topic: Institutional Food Values


The Sustainable Food Guidelines at First Narayever, Toronto, Canada

First Narayever Congregation in Toronto, CA, recently passed a resolution regarding the food served at synagogue events. The resolution was the culmination of over a year of committee work, targeted outreach, and education. Andrea Most, project coordinator, reflects on the process of passing this resolution: “So how did we get here? First, we approached and got support from the President of the Board who agreed to chair the Ad Hoc committee. We then spent over a year studying our own practices, and also outside practices (such as reading The Omnivore’s Dilemma and watching Food, Inc.). We then put together a more formal committee, and started drafting recommendations. For a committee of 10 people, we identified 9 important areas to work on. Our final presentation to the Board was received very positively, and they voted unanimously to approve it. In the process, we decided that the words ‘to the extent possible’ were important to get the motion passed. But we feel confident that once we begin to implement these principles (and to educate people about them), they will quickly become ‘the new normal.’” The resolution reads: Moved that the Food Committee (formerly the Kiddush Committee) oversee the delivery of all food […]

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Ramah Outdoor Adventure

‘Green From the Ground Up’: Changing Food at Jewish Summer Camp

Originally posted on The Jew and the Carrot By Eliav Bock In the spring of 2010, I wrote a blog about the food we would be serving at the new Ramah Outdoor Adventure, Camp Ramah in Colorado. As the only Kosher shomer Shabbat outdoor adventure camp in the county, and one of the few camps committed to being green from the ground up, we believe that it is imperative to make the food we eat fit in with the broader mission of our camp community. Several months after our inaugural summer and well into planning our next summer, we have had a chance to take a step back and evaluate the food program in the broader context of the mission of our camp. We were warned that many campers might not be willing to eat the healthy meals provided so our staff reached beyond the standard meals of kale and brown rice to dishes that you might find in a high-end vegetarian restaurant. The menu featured fresh, unprocessed, whole grain and organic food. We ate meals like carrot pancakes and yogurt for breakfast, vegetarian tacos with a tomato and tofu filling for lunch and wheat macaroni and cheese for dinner […]

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