Philadelphia University’s Student Organization for Sustainable Action partners with Parkhurst

Philadelphia University’s Student Organization for Sustainable Action (SOSA) partners with Parkhurst to organize a sustainable feast for 600 guests featuring locally sourced, farm-fresh foods.  According to Bill Zimnoch, Parkhurst general manager, “To best organize this event, we worked with SOSA, a student organization committed to reducing the carbon footprint on campus and supporting local agriculture.  We also partnered with Fair Food Philadelphia, a group dedicated to bringing locally grown food into the Philadelphia marketplace and promoting a humane, sustainable agriculture for the Greater Philadelphia region.”

Parkhurst Executive Chef Gerald Hunter and Executive Sous Chefs Rich Watson and Dustin Puyear prepared naturally fed, all-natural turkeys from Koch’s Turkey Farm of Lewistown Valley, Pa.  Farmer representatives from Koch’s also discussed how turkeys are grown and fed utilizing locally grown corn and roasted soybeans for their specialty formulated feed, as well as the proper care of and treatment of turkeys.  Parkhurst chefs also prepared smoked duck with lingonberry and pecan glaze and roasted fresh pork loin purchased from Hatfield Meats.  Entrees were served with unique sides prepared with locally procured vegetables, including Kennett Square wild mushrooms.

SOSA members promoted the dinner on campus by creating “community-supported agriculture” opportunities for students and faculty members to purchase local produce at their student-made farm stand.

“Philadelphia University is committed to promoting sustainability practices throughout campus, including in our academic programs, applied research and campus operations, which includes dining services,” said Randy Gentzler, Philadelphia University vice president for finance and administration and treasurer, who heads the university’s sustainability committee. “We are particularly pleased to partner with Parkhurst, whose goal is to ensure that we offer a wide variety of locally sourced foods every day throughout all of our dining operations and for this special locally grown Thanksgiving dinner, supported by our student sustainability group SOSA.”