ABSTRACT Environmental labels and certifications are market-based attempts to counteract the negative effects of greenwashing and encourage more environmentally sustainable practices among businesses. In the restaurant industry, the Good Food 100 Restaurant Survey launched in 2017 hoping to build a more environmentally and socially sustainable food system by bringing transparency to consumers about from where […]
Union Square Hospitality Group – Untitled at the Whitney, Front of the House Intern
Summer 2018, New York City Completed intensive week-long training as maître d’, server, kitchen server, and barista/bartender at James Beard-award winning restaurant, Untitled at the Whitney Museum in order to assume any position for the remainder of the eight weeks. Worked with General Manager to develop and implement comprehensive training programs for all front of […]
ENV Justice: Latinx Street Vendors as Place-Makers in Los Angeles
Abstract: A walk through any of the major streets in New York City and you will see immigrant street vendors lining every corner selling goods from hot dogs to hallal to cut up fruit to hats and tourist souvenirs. Take a stroll in Los Angeles and you will find a similar scene – primarily Latinx […]
Creative Nonfiction Essay: There’s a Catch to That Poke You’re Eating
Growing up as a millennial in Southern California’s beach cities, I watched many food trends come and go – designer cupcakes, self-serve frozen yogurt, acai smoothie bowls, to name a few. I rolled my eyes at all the hype and how much people obsessed over them. But, I will be the first to admit that I […]
