On May 20th we had the pleasure of being a vendor at The Fifth Annual Sustainable Food Event presented by Columbia Business School’s Alumni Club of New York. This year’s theme was Tech to Table, exploring innovations in sustainable food chains which promote The Good Food Movement.
The Good Food Movement works to increase access to healthy, locally grown foods. The event opened with a panel that explored business opportunities and challenges in food technology and was followed by a reception with sustainable food from local vendors and restaurants. The event promoted a holistic and sustainable approach to nutrition while delving into the intersections of food justice and the various barriers that inhibit universal access.
Our Culinary Arts Program bridges the gap between social consciousness and sustainability, enabling access for all through our partnerships with Milk Not Jails and Corbin Hills. In honor of our commitment to social justice and food justice, we served up a sample of our menu that features fresh locally sourced produce from Corbin Hills Food Project, a nonprofit network of upstate farmers and downstate communities that aim to bring food to the places that need it most. The Doe Fund’s Culinary Arts Program is dedicated to the advancement of health and well-being, exploring the medicinal and rehabilitative properties that food and cooking can provide. We were honored to share our food with a community of other like-minded people who are committed towards health and sustainability and look forward to more from The Good Food Movement!