Institutional Food Values
In our society, all too often the readily available and familiar sources (national brand names) for our food prioritize uniform quality and economies of scale over taste, nutrition, environmental health, and local communities. At Hazon, we have developed a list of food values that we strive to reach when we are planning food at all Hazon events, programs, and meetings. However, we often are required to prioritize one (or more) of our food values over another as we are planning our events. As we work towards a healthier and more sustainable food system where we will be able to meet all our food values all the time, we want to be transparent about the food choices we are making along the way, where we are falling short in meeting all our values, and how we are working to do better next time.
We hope that these values and reports of putting the values in action will inspire your institution to take further steps to make healthier and more sustainable choices. For tips and support on this journey, check out the Hazon Food Guide and Food Audit Toolkit.
The following Hazon food values are listed in alphabetical order.
Cost Effective
As Michael Pollan (and others) have suggested, we should not shy away from paying more than we’re used to for good-quality food that fits our values. That said we have to make our food choices fit into our overall budget.
Delicious
Food should be inspirationally delicious. Enough said!
Ethical
We care not only about the food but about the circumstances of the people who produced, prepared or served it, and when we eat fish and animals we want to know how they lived and how they died. In general we believe that informed choices ultimately change behavior.
Fair-Trade – When purchasing foods often grown in exploitative environments in other countries, we always try to source from companies that comit to paying their workers fair wages, and supporting community development and empowerment. Coffee, chocolate, tea, bananas should be fair trade certified.
Healthy
Hazon believes in serving healthy, nourishing food that is pesticide free. In general our society consumes too much refined white sugar and flour, high fructose corn syrup, and salt. However, celebrations and holidays are often marked by “out of the ordinary” foods – especially sweets and snacks. Additionally, our outdoor adventure programs may require participants to eat foods heavy in sugar and salt to maintain their energy and electrolyte levels. We aim to find a balance between serving foods worthy of the simcha, and sustainable for a bike rider, while maintaining a focus on whole, fresh and nourishing foods. We think there is value in working extra hard to produce treats that are healthier than what is normal in our society.
Kosher
Because inclusive Jewish community is central to what we do and believe in, the meals we serve should be accessible to people across the Jewish spectrum. Food should be kosher. Hechshers should be provided so that people can decide for themselves if the food adheres to their own standards of kashrut. Non-hechshered products can be served if necessary, as long as it contains no explicitly traif ingredients and is clearly labeled as non-hechshered. When food is prepared under the supervision of a Mashgiach (a kosher supervisor) their credentials shall be clearly displayed in the dining hall and/or made available to interested participants ahead of time.
Low Carbon
We aim to serve food that has the lowest-possible carbon impact, including the amount and type of packaging that is used to contain it during transit, the dishes and utensils that we eat on, and how we clean/dispose of those after a meal. In addition, we consider the miles that our food travels to get to our table, thus emphasizing a menu that changes with the seasons. We’re in favor of serving home-made foods when the event is small enough and where appropriate kashrut arrangements can be made.
Lower on the food chain
Whenever possible, we serve whole, unprocessed vegetarian foods including chumous, fresh fruit, etc. We usually serve meat at least once at our multi-day events, but not always and not as a matter of course; we believe that vegetarian meals can be fully satisfying and we aim to provide delicious examples of this!
Organically and/or Sustainably-produced
Organic labels let you know that the food was produced without prohibited chemicals and is not GMO. In some cases, smaller farms aren’t certified organic, but produce their food in a way that is sustainable and environmentally conscious. We’re in favor of supporting the organic movement, and we’re also in favor of supporting farmers who are growing with sustainable farming practices, especially if they are nearby (which helps us meet our low-carbon goals and support local food economies).
Transparency/Education
We believe in using food as a teaching tool and a conversation starter. And we believe in empowering individuals to make choices according to their own values. So being transparent about the choices we make is critical to our food work.
Food Values in Action
As we work towards a healthier and more sustainable food system where we will be able to meet all our food values all the time, we want to be transparent about the food choices we are making along the way, where we are falling short in meeting all our values, and how we are working to do better next time Read on »
As we work towards a healthier and more sustainable food system where we will be able to meet all our food values all the time, we want to be transparent about the food choices we are making along the way, where we are falling short in meeting all our values, and how we are working to do better next time Read on »
As we work towards a healthier and more sustainable food system where we will be able to meet all our food values all the time, we want to be transparent about the food choices we are making along the way, where we are falling short in meeting all our values, and how we are working to do better next time Read on »
As we work towards a healthier and more sustainable food system where we will be able to meet all our food values all the time, we want to be transparent about the food choices we are making along the way, where we are falling short in meeting all our values, and how we are working to do better next time Read on »
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