Lewis & Clark College

• Type: Liberal Arts, 4 yr, 1000-5000
• Region: Northwest
• City: Portland
• State: OR
• involvement in the Real Food Challenge?
  Level 2: Active in the network
• Provider: Bon Appetit (Compass)
• Dining Services Director/Executive Chef: Mac Lary, Aaron Dionne
• Successes and achievements: We've been working with a local farmworker union PCUN, and talking with exec. chef Aaron to create a purchasing agreement between the Bon on campus and a labor union-certified farm about 60 miles from campus.
• Composting: pre-consumer food waste, post-consumer food waste
• Food activities: fair trade purchasing, organic purchasing, local purchasing
• Farm functions: supplies dining hall
• comments: The "Bon"'s exec. chef buys a lot of local produce, bakery goods, etc. from local producers that he has personal contact with. We're hoping to develop administrative and infrastructural support for our student garden. More later!
• Relevant academic programs: Course(s) offered
• comments: There are a couple classes at LC that are related to food. 1. The Political Economy of Food (sociology/anthropology dept.) 2. U.S./Mexico border relations (history dept.): discussion of migratory routes of farmworkers. 3. Power and identity through Latin American food. More later...