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Show WESTMINSTER COLLEGE'S STUDENT NEWSPAPER SINCE 1938 ISSUE 6 VOL. Llll A -- swipe-demi- c, the Tinder takeover STAFF REPORTER RACHEL ROBERTSON NOVEMBER 5. 2014 Is Ron Appetif fulfilling its promises concerning sustainability? TAYLOR STEVENS CONTRIBUTING WRITER Since changing food providers from Sodexo to Bon Appetit in 2013, many students feel that the lines of communication between Bon Appetit and Westminster have been blurry especially regarding the food providers promises concerning sustainability. There are students asking and wondering and feeling like things maybe arent what they thought were going to be there, said Monica Ferreira, head of the Environmental Center at Westminster. But theres been no official report done or anything. Kate Puddy, a student member of the Environmental Center, said that when she spoke with Bon Appetit last year regarding these questions and concerns for the STARS review, the company was trying to be more sustainable and added that theyre doing all the right things and headed in the right direction. since However; then, no reports on the companys have measures sustainability been Left or right? Which way to swipe? Over a billion swipes and 12 million matches occur daily, according to Tinder CEO Justin Mateen. The average user reportedly logs on and swipes 11 times per day and membership has exploded to almost 50 million users, according to the app. This is the Tinder epidemic. Tinder is a mobile app that makes dating, hooking up or talking to a random person as easy as one swipe. This app connects users with each other based on their immediate surroundings. Each user has the flexibility to change the mile radius on which they pick up potential matches. to connecting can the Facebook, pull app By users information of friends, . likes and dislikes. From this data, users can create their profiles to attract potential matches. Whether its all selfies, pictures of skiing, snaps of frat bros, dog photos or blurry pictures where the person is hardly identifiable, the user Read the full story on page 8. CHECK US OUT AT FORUMFORTNIGHTLY.COM FOLLOW US ON TWITTER S&J forum4TNIGHTLY released through the Environmental Center or Bon Appetit. After hearing the concerns of students, Dallas Balzly, the general manager of Bon Appetit at Westminster, addressed in an email students concerns and the companys progress in buying local, meeting the colleges dietary needs and reducing waste at Westminster. As for buying locally, the report states that 11 percent of Bon Appetits food is coming from businesses community-base- d within 150 miles of the college. These registered Farm to Fork vendors include Rimini Coffee, Pierre County Bakery, and Park City Bagels, as well as other local and seasonal vendors. However, Bon Appetit is hoping to raise its Farm to Fork numbers, writing that although Utah is a challenging environment to find and enroll farmers that meet our Farm to Fork program standards, they are working with a small group of students doing a sustainability project for their class in which they are assisting us in locating farms and purveyors that would be good candidates for the program. f LIKE US ON FACEBOOK FORUMFORTNIGHTLY The report also details the sustainable foods and beverages on Bon Appetits menu, citing items such as certified humane eggs, beehive cheese and pasture-raise- d lamb. Another issue raised by students is whether Bon Appetit is meeting the colleges dietary needs. According to Ferreira, many students have raised concerns that the food isnt meeting the needs for their dietary purposes. There are not a lot of options compared to what there should be, said Kyler Salazar, a student here on campus. Theres a garden burger and a salad and cheese pizza. I feel like theres a good percentage of vegetarians on campus, and theres not enough options. The report from Bon Appetit addresses these concerns, We saying, certainly want to please all our guests, regardless of their dietary parameters, and we are open to constructive criticism about how we can do better. has The a company meal at vegetarian option every at every station and rotate vegan options in and out weekly. The Environmental Center also been doing composting has with Bon Appetit and Ferreira says it has been a good outcome. Bon Appetit is reportedly delivering approximately 100 pounds of waste daily to the organic garden. In addition to composting, the Bon Appetit report states the company has been taking other measures to reduce waste, such as cooking food from scratch and in smaller quantities. It is also leftover foods to donating feed the homeless and help disadvantaged. According to the report, Bon Appetit is attempting to meet its promised standards. However, many students hope that the lines of communication can become and remain more open between Westminster and Bon Appetit, as well as the colleges other service providers, in order to ensure continued progress on the path to sustainability. FOLLOW US ON INSTAGRAM Ulf FORUMFORTNIGHTLY |