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In the Focus

Yale Associate Vice President Talked Sustainable Food Service at SUSTech

Mar 30, 2018 Latest

Rafi Taherian, Associate Vice President of Yale Hospitality, talked about Yale’s approach to changing approaches and attitudes to food on campus on 30 March 2018, at SUSTech.

SUSTech President Chen Shiyi, students and faculty members attended the lecture, which was presided over by SUSTech’s Associate Vice President for Global Engagement Lu Chun.

Through a series of progressive dining policies that include significantly increasing the amount of plant-protein served, applying ethical criteria to purchases, and reducing the use of meat and other animal-based foods overall, Taherian has not only made Yale’s dining halls healthier and more environmentally friendly, but also contributed to changes in the food industry by implementing a sustainable procurement strategy.

Taherian introduced Yale’s dining policy, vision, and strategy to the audience. The approaches are taken to improve the sustainability of Yale’s foodservice operations and to expand its wellness-based menu offerings —bedrock initiatives.

By presenting the university’s progress as one example of a successful foodservice program, Taherian stressed the importance of a healthy diet to the audience. He analyzed the impact of reducing meat or animal protein in the diet by launching the Plant-Based Protein Program at Yale.

In his lecture, he also shared his management experience, Yale’s strict guidelines on food sourcing, catering service and Yale’s special menu.

The students were so impressed with the speaker’s extensive knowledge and experience, and they took the chance to ask questions related to the dining system, diet culture, social responsibility and genetically modified foods.

Taherian was impressed by the SUSTech campus and left a message of appreciation to the University.

Shenzhen was the fourth stop of Taherian’s speaking tour of China, where he met with food educators and leaders from universities and other educational institutions across the country in order to encourage Chinese universities to make commitments to serve “greener food.”

 

Text Xia Yingying/Chris Edwards

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