Leading the Way
A decade ago, John Turenne was executive chef at Yale University, working for the massive food service corporation Aramark. Sustainability was not in his vocabulary. But then he met the pioneer of conscious eating, chef Alice Waters, whose daughter, Fanny, was about to study at Yale. As Turenne says, "She told me that Fanny cannot eat the food served here." She also gave him a copy of Fast Food Nation, and he was hooked.