Kari Merkl, interior design faculty, exhibits two pieces from her Merkled furniture collection at the Museum of Contemporary Craft through January 2015.
Excerpt from Fedele's article titled Redefining Sustainability—or Practicing What We Preach:
I'll be honest: I've never liked the word sustainability. It means too many different things to too many people.
I am the CEO of Bon Appétit Management Company, a 25-year-old food service company that serves about 150 million meals a year to corporate employees, university students, museumgoers and other guests in 32 states. I'm proud to say that some regard us as the most forward-thinking, socially and environmentally responsible company in our industry. We were the first to develop programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, the food and climate change connection, humanely raised meat and eggs, and farmworker welfare. We've been honored with the Sustainability Pathfinder Award by Chefs Collaborative and an inaugural Leadership Award by the James Beard Foundation, among others.
Yet we don't call ourselves sustainable. To me, sustainability is a journey, not a destination—particularly when it comes to the U.S. food system.