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their mission and their pole-and-line them and onto the plate.”
catch methods.” Students are reacting positively to
The school also sources some of the sustainable seafood. “I think a lot
its seafood from Sea to Table, which of students don’t understand, unless
Wonder was first introduced to at the they have studied it or are interested in
National Association of College and it on their personal time, why a lot of
University Foodservices (NACUFS) seafood is not sustainable,” she said.
annual conference in Anaheim, Calif., “When we explain that to them, we
in 2016. “When they showed exactly explain that we are sourcing mostly
how their fish were caught and the kind sustainable seafood, they are very
of methods that all of the fishermen happy and they have a lot of pride
they source their fish from use, I was in that we source that kind of fish on
really happy that we were bringing campus.”
them onto campus because I support The school will be increasing
their mission and what they do,” she its sustainable food offerings with a
said. “We have done a lot of advocating soon-to-be unveiled “Sustainable Ca-
for that kind of fishing and teaching tering Menu.” “Right now we have a
students about where their seafood is standard catering menu, and it has a
coming from.” lot of sustainable ingredients in it,”
In the efforts to educate students said Wonder. “This new one will just
on sustainable seafood and help them have sustainable ingredients in it. It
make it a purchasing practice off- will be all local and seasonal produce,
campus, Spartan Shops uses various methods. “I do a lot of organic chicken, cage-free eggs; and one of the dishes will
marketing and communication for sustainability on campus, be a seasonal wild-caught fish with an orange butter sauce
so again I push a lot of the students, faculty and staff to use with seasonal grilled fruit that is going to be delicious. The
the Monterey Bay Seafood app because it helps you when great thing about that is we are not promising any kind of
purchasing seafood off campus, as well,” said Wonder. “We fish, because we see what is available at the time. There are
have some great infographics on sustainable fishing. It shows a lot of mild white fish that taste like cod, but you can serve
the journey of the fish from small-scale fishermen catching them as seasonal wild-caught fish.” —OCH

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