Sustainability News by Date
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July 2020
07-22-2020
Parkhurst cites their “passion for creating and enjoying good food drives our approach to offering meals that are fresh, made from scratch and cooked in small batches.” They add that “the campus community will be able to select from a creative mix of nutritionally balanced entrées prepared with fresh-cut vegetables, lean proteins and healthy grains, as well as international foods and vegetarian and vegan entrees prepared fresh daily.”
Parkhurst has been a leader in supporting sustainability and in the farm-to-table movement since 2002, when it developed its FarmSourceTM program. The program finds and partners with local growers and family-owned farms for produce and artisanal products, resulting in more than 20 percent of food served by Parkhurst being sourced locally. Parkhurst’s sustainability philosophy will be coupled with the BardEATS program, elevating the local sourcing and sustainability practices at Bard.
Parkhurst has committed to:
- Increasing sustainability practices to ensure more local and sustainable ingredients
- Utilizing the Bard Farm and maximizing the harvest used for meal offerings in dining venues across campus
- Using great care in accommodating those with food allergies and specific dietary needs
- Engaging students and campus organizations in celebrations and explorations centering on people and culture within traditions of community and food
In preparation for the fall 2020 semester, Parkhurst is working closely with the College and our partners at Nuvance Health to implement safety protocols throughout the dining experience, including social distancing, proper use of PPE, and take-away services.
If you have any questions for the Parkhurst Dining team at Bard, please reach out to Tony Williams at [email protected].
About Parkhurst Dining
Parkhurst Dining provides exceptional culinary experiences and dining services to guests at the finest educational institutions and corporations. Founded in 1996, Parkhurst Dining has become an industry leader in local sourcing and sustainable dining experiences. For more information, visit www.parkhurstdining.com.
Photo: Kline Commons at Bard College.
Meta: Subject(s): Environmental/Sustainability | Institutes(s): Bard Undergraduate Programs |
Meta: Subject(s): Environmental/Sustainability | Institutes(s): Bard Undergraduate Programs |
07-13-2020
Photo: Hanson Rowe tightens a valve on an abandoned gas well on his property in Salyersville, Ky.
Photo: Bryan Woolston/Reuters
Meta: Type(s): Faculty | Subject(s): Bard Graduate Programs,Environmental/Sustainability | Institutes(s): Bard MBA in Sustainability |
Photo: Bryan Woolston/Reuters
Meta: Type(s): Faculty | Subject(s): Bard Graduate Programs,Environmental/Sustainability | Institutes(s): Bard MBA in Sustainability |
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