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Slideshow: Upper Commons as Culinary Classroom, Courtesy Bon Appétit

Low Carbon Diet Day fun teaches campus community how to minimize carbon “foodprint”
Photo by: Julie Brigidi
Jonathan Cambra, Senior Chef and Assistant Director of Culinary Operations.

BRISTOL, R.I. – Just 48 hours removed from Earth Day 2014, Bon Appétit’s annual Low Carbon Diet Day in the Upper Commons offered opportunities for students and faculty to get the basics on alternative meals that can help minimize their carbon “foodprint.”

Chefs Reuben Haag and Jonathan Cambra and their culinary teams presented a non-dairy fruit smoothie demonstration, served red fish tacos instead of burgers from the grill and offered an Indian-themed station in lieu of pizzas and pastas. The chefs discussed the impact that beef and dairy have on the environment and encouraged guests to occasionally swap those traditional staples for healthier choices.

Check out the slideshow below to get a look at some tasty alternative dishes!