Download Chapter 1 of the Food Guide

The word “kosher” means “fit” – and Jews have been evaluating what food is “fit” for them to eat for thousands of years. Jewish institutions generally have policies around kashrut observance; you’ll want to find out what the policy is at your institution if you don’t already know. These policies set the standard for what food may be served to the community at that institution.

While kosher is important, we see an opportunity to expand your consideration of what food is ‘fit’ to eat based on how and where it was grown, and the effects of its production on the people who do the work and the land where it is produced. Just as there are a range of hechshers (kosher labels) indicating different levels of kosher supervision, there are a number of different ‘eco-labels’ and terms used today to tell you about how a certain food was made.

We explain these terms and labels here, to guide you in your food choices. And we remind you that, in working with your institution to incorporate more sustainable food into its practices, you will have a lot of choices. Our food system is imperfect, and we don’t suggest that you set out hoping to serve exclusively local, sustainable, fair-trade, kosher, handmade, ethical recycled everything on your first go. While you may always strive to bring your institution to greater heights of sustainability, be satisfied by incremental steps towards your goal.

In this chapter:

• Organic
• Local
• GE or GMO Free
• Fair Trade
• Food from Farm Animals
• Food from the Sea
• Healthful

Download Chapter 1 of the Food Guide