Part of the mission of the Smithsonian National Zoological Park in Washington, D.C., is to provide exciting and enriching experiences for its 2 million annual visitors.
Sodexo is proud to be part of the team who provides those experiences to DC visitors.
While I was relegated to sous-chef for a 13-year-old for the day as Sodexo’s Student Ambassador for Health and Nutrition Remmi Smith took the lead, it was a great experience being able to tie the importance healthy eating, sustainable ingredients, and making cooking fun on Earth Day.
As Chef Remmi spouted off facts about fruits and vegetables while we made her strawberry salsa and sweet summer corn succotash, I was thinking how little the kids in the audience may know about the food they eat. (Note: Scroll down to see the strawberry salsa recipe!)
That’s why events like those around the Zoo this weekend are so important, bringing a little more understanding of the importance of correlation of being environmentally-friendly and committed to sustainability and being healthy and well.
I know what I do in my role at the Zoo has an impact through Sodexo and our Better Tomorrow Plan commitments, but I am equally as excited about the impact we are having in the DC community through events like this.
I hope you’ll visit the Zoo soon…take some time to enjoy this great landmark, but stop by and see us too, so you can try some of our new menu items like jerk chicken tenders made with all natural chicken, turkey po’boy, and hand-smoked and pulled chicken tacos.
Nothing’s better than springtime at the Zoo.
Tom Ramsey is the Sodexo’s executive chef at the Smithsonian National Zoo in Washington, DC.