04/18/2013

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Thursday, April 18, 2013

North Korea Has a Temper Tantrum

Blast From the Past Old Musical Draws Young Crowd

How to Mollify Them

SCENE, PAGE 8

OPINION, PAGE 5 Since 1922

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Locatelli Fills for Love Jones

GORDON SHIH FOR THE SANTA CLARA

Igwebuike’s spring student showcase, Love Jones, saw a large turnout last week in the Locatelli Student Activity Center. Christopher Paschal, the student event planner, estimated an attendance of over 440, including some audience members who stood in the back after the seats filled. Paschal said that although an official head count has never been done, Love Jones has grown in popularity over the last few years.

Eating Away at Impacts on the Environment

Bon Appétit shows how diets influence climate Robert Wear

The Santa Clara This Monday, Bon Appétit, collaborating with Sustainability at SCU, will be hosting the sixth annual Low Carbon Diet Day. This event falls on Earth Day, and can be seen at all the restaurants and cafes across campus. The menus at each station will be modified to illustrate a key principal in climate change. In past years, this event has been

geared at educating students on how to refine their diets to help positively affect climate change. This year it is changing its focus. According to Bob Lubecky, the general manager of Bon Appétit Dining Services at Santa Clara, this year the program will focus more on how climate change is affecting some of our favorite foods. The food system is responsible for a third of global greenhouse gas emissions and it is just as important to reduce beef and cut out fruits shipped by jets in our diets, as it is to drive less or switch out light bulbs. “It’s important to understand how our consumption affects the global climate change, and I think it’s great that Santa Clara is offering

Stuck Winless in WCC Baseball Dropped by USF SPORTS, PAGE 10

this event to help educate and make more people aware of the effect our eating habits have on the environment,” said senior William Usdin. To prepare for this year’s theme, “Your Lunch is Heating Up,” Bon Appétit compiled a commissioned review of more than four dozen reports that project how important crops, such as corn, coffee and wheat, will fare in a changing climate. They will put their findings into easy to understand signage and materials that will be visible at all the cafes around campus. Bon Appétit chef Michelle Brinkmann will use a cooking demonstration, which consists of an edamame burger on a house-made whole wheat bun with caramelized on-

ions, tomatoes and arugula, to help explain these global agricultural trends, as well as encourage guests to choose more planet-friendly foods. Recipes will also be available for those interested in making them at home. Bon Appétit is the first restaurant company to acknowledge the relation between food and climate change, and according to Lubecky, it has achieved some very important milestones since its creation in 2007. They have reduced the school’s beef usage by 33 percent, eliminating over four million pounds of methane emissions each month, of which cattle are major generators. They have also reduced our food waste by nearly 30 percent, and diverted 40

percent of what remains to biofuels or compost. Through their hard work, they have actually exceeded the original goal, which was to achieve a 25 percent overall reduction in carbon dioxide equivalent emissions by 2012. Also on Monday, Bon Appétit Management Company will be unveiling a revamped version of its online educational companion to the Low Carbon Diet program. Eat Low Carbon online uses pictures, quizzes and photos to show familiar foods that have higher carbon levels, and explains the science behind their carbon dioxide equivalent scores. Contact Robert Wear at rwear@ scu.edu or call (408) 554-4852. WHAT’S INSIDE

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