2008 Woodie Awards
3 Vendors Bid for Dining Contract
With Sodexho contract expiring, dining changes possible
Joanna Bernstein and Deena Zaru
Issue date: 2/22/08 Section: News
Sophomore Amanda Ross thought that Meriwether Godsey was vague in answering some students' questions and describing their composting practices, but she also appreciated their efforts to be sustainable.
"I liked the emphasis on local and organic options," Ross said.
Junior Jason Meisner was impressed with the company's presentation, but he was simultaneously skeptical.
"They seem to care a lot about what Guilford students want," Meisner said. "But I'm worried about diversity within the management."
The second company to present, Bon Appetit, is more than twice the size of Meriwether Godsey.
As a subsidiary of multi-national Compass Group, Bon Appetit prides itself upon having made a positive impact in their line of work as a socially and environmentally responsible corporation.
"With regards to a living wage, in our proposal we decided upon $9 an hour for cafeteria staff," said John Engstron, regional vice president.
"We realize that the spectrum of a living wage varies depending on location," District Manager Randy DeMers said. "And we are very committed to adjusting it to the Guilford community."
In terms of their environmental responsibility, Bon Appetit places in each of their cafeteria's kitchens executive chefs that use local and organic scratch ingredients to make their foods.
Last year, as part of maintaining their "Farm to Fork" environment, Bon Appetit spent $2 million on buying local food from North Carolina.
The Farm to Fork movement focuses on purchasing ingredients from local farms or artisans within 150 miles of each kitchen. These foods are purchased seasonally and are minimally processed.
"The company-wide goal is to buy 20 percent of our food locally," Gerry Bradley, Bon Appetit representative, said.
"We put culinary expertise and social responsibility on equal footing," Engstron said.
The high standards for food and expectations of social responsibility coincide with one another in Bon Appetit's use of cage-free eggs and antibiotic free chicken raised on all-vegetarian feed.
"I liked the emphasis on local and organic options," Ross said.
Junior Jason Meisner was impressed with the company's presentation, but he was simultaneously skeptical.
"They seem to care a lot about what Guilford students want," Meisner said. "But I'm worried about diversity within the management."
The second company to present, Bon Appetit, is more than twice the size of Meriwether Godsey.
As a subsidiary of multi-national Compass Group, Bon Appetit prides itself upon having made a positive impact in their line of work as a socially and environmentally responsible corporation.
"With regards to a living wage, in our proposal we decided upon $9 an hour for cafeteria staff," said John Engstron, regional vice president.
"We realize that the spectrum of a living wage varies depending on location," District Manager Randy DeMers said. "And we are very committed to adjusting it to the Guilford community."
In terms of their environmental responsibility, Bon Appetit places in each of their cafeteria's kitchens executive chefs that use local and organic scratch ingredients to make their foods.
Last year, as part of maintaining their "Farm to Fork" environment, Bon Appetit spent $2 million on buying local food from North Carolina.
The Farm to Fork movement focuses on purchasing ingredients from local farms or artisans within 150 miles of each kitchen. These foods are purchased seasonally and are minimally processed.
"The company-wide goal is to buy 20 percent of our food locally," Gerry Bradley, Bon Appetit representative, said.
"We put culinary expertise and social responsibility on equal footing," Engstron said.
The high standards for food and expectations of social responsibility coincide with one another in Bon Appetit's use of cage-free eggs and antibiotic free chicken raised on all-vegetarian feed.
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