Download Chapter 3 of the Food Guide.

You’re going to need plates and utensils to serve all that delicious, locally sourced food. This section will go through the best decisions you can make for your own Jewish institution and help you implement change where it matters most.

You may also wish to evaluate the pots and pans and appliances in your kitchen, in order to produce an even more sustainable food at your institution. We don’t suggest, however, that you go through your kitchen and discard perfectly good items. Rather, when you’re in need of a new pan, or the old fridge breaks, consider making the investment in healthy and sustainable items.

In this chapter:

• Reusable Dishes—nothing to throw away at all
• Disposable dishes: compostable, biodegradable, and more
• No Styrofoam! Really.
• Napkins and Tablecloths
• Cookware
• Efficient Energy Use

Download Chapter 3 of the Food Guide.