The seamless integration of work and life has been imperative to the growth and successes of Clif Bar & Company. By fostering a community connectedness through group exercises, community service, and shared weekly organic meals together in their in-house cafe, they've openly discussed the types of food they want in their diets and for their families.
Don't cue the theme from Jaws for 20-year-old Madison Stewart, A.K.A. the "Shark Girl." Madison has been diving with the sharks since the age of 12 in the Great Barrier Reef and she loathes the hype propagated in movies from Jaws to Sharknado that these mysterious beasts are "mindless blood thirsty killers."
World Oceans Day, celebrated across the globe on June 8, is Canada's brainchild. The Canadian government proposed the concept in 1992 at the Earth Summit in Rio de Janeiro. This makes Monday's news of Canada's significant ocean protection shortcomings, courtesy of Canadian Parks and Wilderness Society's report, all the more hard to swallow.
What happens on this planet over the next four decades has the potential to fundamentally alter life as we know it. By 2050, the world's population is expected to reach 9 billion people--that's 9 billion hungry humans--while climate change increasingly interferes with the way we produce our food. At the same time, few of us know where that food comes from, let alone how to grow it, and we are at the mercy of multinationals that control the food chain, with little insight into the damage their methods are inflicting on the planet. This puts our future at risk.
My career in culinary tourism development is founded in the authentic connection between growers, producers and chefs. Showcasing businesses that are giving the consumer a true "taste of place" by serving the freshest, seasonal food. Several weeks ago I had the pleasure of finding out just how Chipotle walks the talk.