On the 40th Anniversary of Earth Day, Amanda’s Feel Good Fresh Food Restaurant hosted a table talk about Sustainable Sourcing for Fast Food with BEACN, a consulting group at UC Berkeley, Lee Bassian from Bassian Farms, Tom Franier and Mike Rose from Semifreddi’s Bakery, Tony D’Amato from Bay Cities Produce, and Ariane Michas from the Community Alliance with Family Farmers. The event was inspired by the BEACN team’s consulting project that helped Amanda’s to make goals for a more sustainable future. The student representatives discussed the importance of local, natural, food, and fair trade food items. Conscious consumers have the ability to improve the world through their food choices. One of the best ways to do this is to ask a lot of questions and to inform yourself to make better decisions. According to their survey, there is an increasing number of people who show interest in organic foods and more people are going to farmers markets.
The second portion of the event was a Q&A session with a panel of experts from different fields, including meat, produce, and baked goods. One of the panelists commented on Amanda’s Restaurant and how the goal of the restaurant is not just about serving food, but also about educating its customers so they can make conscious decisions. One of the key themes of the event was how to make these great sustainable options less intimidating, less elitist, more down to earth, and more affordable.
The panel was successful in educating and those who attended were happy with trying a free burger as well as a new pickle recipe that Amanda’s is soon to release. Amanda’s was generous enough to allow attendees to try out a new, potential ingredient: grass-fed beef burgers. The beef was juicy, well cooked, and tasty overall. Amanda’s also announced that locally-owned Semifreddi’s bakery is now supplying whole wheat vegan hamburger buns specially designed for Amanda’s. Lee Bassian explained that grass-fed beef has less cholesterol, more vitamin E, and more monoglycerides, opposed to triglycerides, which makes it less fatty. The new pickles have a one of a kind flavor and simple, all-natural ingredients.
Other topics that were discussed include how to balance a business and its social mission, understanding where your food comes from, and the importance of building a close relationship with your supplier.