Jennifer Vares, Staff Reporter

Representatives from a Brussels Belgium Sodhexo visited the OBC on Jan. 25.  Dan Kaupie, the head manager of Sodhexo at CSUMB gave Brussels a presentation focusing on the healthy and sustainable food served on campus, sparking the Brussels group’s interest in updating their food line.
“My definition of a sustainable approach is: we have a responsibility as individuals and collectively to develop a symbiotic relationship with the environment  and the community in which we live,” Kaupie said.  “Sustainability is not a fad, or trend, but it is the way in which we choose to live and coexist socially and environmentally.”
Brussels was very interested in having CSUMB’s style of university cuisine implemented into their Sodhexo line. 
They were concerned with student demographics: would students want this sustainable food? Do they pay extra for it and how do they become educated about it?  After the visit with the OBC, the guests visited the Otter Express and the Dining Commons.
“I think it is exciting to have other Sodhexo accounts looking at CSU Monterey Bay as an example in integrating sustainable practices into their food service operations,” said Kathryn Spencer, ESSP senior.  “Imagine if all Sodhexo accounts started to lean towards more green practices like using biodegradable plastics, supporting sustainable agriculture and fair trade/socially just products-the impacts would be huge.”
 “It’s a sweet cookbook,” said the OBC’s head chef, Samuel Wallace, when describing the versatility of food served on campus.