Special thanks to the Hazon’s wonderful staff past and present in particular... Judith Belasco, Anna Hanau, Daniel Infeld, Leah Koenig, Nigel Savage, Natasha Aronson, and Rachel Loebl for developing Hazon’s How to Host a Sustainable Shabbat Meal; to our partner Birthright Israel NEXT, led by Emily Comisar, for support and invaluable input; to Rabbi Dara Frimmer and Nadya Strizhevskaya for conceiving and writing earlier versions of this work; and to our designer, Michael Cohen of The BESHT Design.

Hazon gratefully acknowledges support from the following funders who sponsor our food work.

18 Pomegranates Anonymous Birthright Israel NEXT The Jewish Education Project The Covenant Foundation FJC: A Foundation of Philanthropic Funds Lisa and Maury Friedman Foundation Richard and Rhoda Goldman Fund Joyce and Irving Goldman Family Foundation Hillel Soref Initiative Jim Joseph Foundation Lucius N. Littauer Foundation MASA Israel Journeys Mazal Foundation Nash Family Foundation Oreg Foundation The Pears Foundation Rose Community Foundation UJA Federation of New York

And thank you to the riders and sponsors of the New York Jewish Environmental Bike Ride, CA Ride and the Arava Institute Hazon Israel Ride, all of which significantly support our food work. Hazon 125 Maiden Lane, Suite 8b New York, New York 10038 212 644 2332 www.hazon.org Copyright © 2011 by Hazon, Inc. All rights reserved. Hazon works to create healthy and sustainable communities in the Jewish world and beyond. Jewish inspiration. Sustainable communities. 2 Table of Contents What is a Sustainable Shabbat Dinner? 4 Planning your meal 5 Set a kavanah (intention) 5 To “go sustainable” 5 Involve your friends 5 Utilize people’s skills 5 Eating together: negotiating 5 Vegetarianism, kashrut, allergies and more Planning Your Menu — 5 Make Enough but Not Too Much Tips for Further Reducing 7 Overconsumption and Waste 7 What to serve? 7 Yummy, Delicious Food! 7 Organic Foods 7 Local & Seasonal Foods 8 Fair Trade Products 9 Eat Lower on the food chain 9 Drinks 11 Dessert 11 Set up and Clean up 12 Dishes & Napkins — 12 Alternatives to paper & plastic Disposable dishes: 12 Compostable, biodegradable, and more Cleaning Supplies 13 Composting 14 Getting the Meal Started 14 Welcoming Guests into Your Home 14 Blessings 14 Introduce the Food 14 Learn together 15

3 Hosting a Sustainable Shabbat Dinner

One day out of seven, we have the opportunity to stop creating and start being. To enjoy the world around us, including friends and family, beautiful places, enjoyable activities. To rest and recharge. If sustainability is about living in ways that don’t exhaust our resources, Shabbat is a great place to start practicing this for ourselves— and for the world: imagine if one day out of seven, the entire world stopped buying, producing, driving…. But we get ahead of ourselves—this is just about dinner! Or is it? Your Sustainable Shabbat dinner is just one meal, but it may very well be the first meal of the rest of your life (and your guests). All the aspects of hosting a meal, from setting the table, involving your guest, choosing the menu, preparing the food and cleaning up afterwards, are opportunities for you to discover ways to make your actions more sustainable and balanced, and explore the ways that Jewish tradition can support you in living with your values. This guide will help you plan your meal, think about what to serve, how to set up and clean up, get the meal started, and bring some insightful Jewish learning to your Shabbat table.

4 What is a Utilize people’s skills Sustainable Shabbat Dinner? Maybe someone is a great Sustainability is about meeting baker—ask him to make challah. the needs of today without Someone else might have a knack compromising the needs of future for roasting her own peppers or generations. For thousands of years, making fruit preserves—find a way Shabbat has sustained the Jewish to use that as well. Another friend people by providing a respite from might compost — now is the time the work of the week. Creating a to ask her about how she does it. sustainable Shabbat dinner, a meal Your Shabbat table can be filled with that uses our natural resources foods that you make on your own wisely, means that Shabbat can or with friends helping you in your continue to sustain us for thousands kitchen. of years to come. Eating together: negotiating vegetarianism, kashrut, Planning your meal allergies and more Set a kavanah (intention) to “go Communal meals pose some challenges for folks with strict sustainable” dietary concerns, whether this is Ask yourself why you’re hosting kashrut, allergies or other food a sustainable Shabbat and write it choices. Here are some suggestions down. This is your hosting kavanah, to help guests navigate the options the Hebrew word for intention. with grace: Attach it to your fridge. In the cacophony of oven-timers beeping, Have a conversation with your cell phones ringing, and guests guests ahead of time to find out arriving early or late, look at your about special dietary needs. Let notes and ground yourself in your them know what you expect to be own words: I want to cook with able to accommodate, and where new fruits and vegetables; harvest they may wish to simply bring their herbs from my garden; cook dishes own food. from scratch; use local and/ or Create labels for each dish listing organic ingredients. I want to use the ingredients, to allow people this Shabbat experience as a way to know if the dish is vegetarian, to explore what it means to eat and if it contains wheat or not, or if it live sustainably. includes non-heckshered (kosher certified) ingredients. Labels can Involve your friends also highlight the delicious local Don’t take on the sustainable and/ or organic ingredients that you kavanah alone — get your friends used. involved! Ask a friend (or two) to co-host the meal. Working together Make it even easier on your will ease the stress of managing guests — set aside one table all the details on your own. Then for kosher food, or one table for invite them into the conversation vegetarian food, or wheat-free about where the ingredients for your foods, and of course one table for shared meal will come from. everything else. 5 Planning Your Menu — Make Enough but Not Too Much Do you usually cook for one? Maybe you made dinner for 4 or 6 people in the past. The goal is to make enough for everyone to leave with happy stomachs, but not too much that you have a stomachache after eating the same pasta dish for 5 nights in row in order not to waste it. Reducing your leftovers and waste starts with good menu planning. Here are a few pointers when you are planning a dinner for 12 or 20 people. And if you do have scraps leftover, consider composting! As the host — and chef — the foods that you enjoy most should be featured. It is no fun to cook a meal that you don’t like to eat. When planning for 12 or 20 guests, you should think about creating foods in five different categories. Whether you call them hors d’oeuvre, finger foods, or appetizers, these foods are generally crowd pleasers and help to make sure no one is going home hungry. Cheese and crackers, veggies and dips, nut mixes, crostinis… the list is endless and they are usually relatively easy to prepare. Prepare 2 options for 12 guests and 3 options for 20 guests; provide one serving per person for each option offered assuming it is an appetizer size portion. Think “outside the bowl” because your salad doesn’t require lettuce — think roasted cauliflower and chickpea salad or spring vegetable potato salad. 6 While some people are salad people, preparing a meal, it is great to know others have lukewarm feelings about there are lots of easy ways to provide salads. You should consider making dessert (see Dessert section). If at least one salad. Make 7-9 servings you make one option, assume one of salad for 12 guests and 11-15 serving per guest. If you make more servings of salad for 20 guests — and than one option, assume slightly less of course make more than one salad than one serving per guest. if you have a salad crowd. Tips for Further Reducing The main event — the main Overconsumption and Waste course. Decide on one wonderful • Resist the urge to cook way dish and make it the centerpiece of the meal. Want to reduce your more food than you actually hosting stress? Plan a main course need. that is baked in the oven — lasagna, • Encourage people to only take quiche, tarts, enchiladas, etc. You can what they will eat by making an prepare the dish ahead of time and announcement before the meal. leave yourself free to finish other • If there are leftovers, find a place dinner preparations. If you decide to to either donate them to, come make rice or pasta as part of your main up with creative ways to reuse the dish, it is easy to go overboard with your measurements. If you measure leftovers for the next day instead out one cup of rice per person you of tossing all of it into the garbage, will be eating rice for the next week. or send people home with Since you are serving multiple Tupperware filled with leftovers courses, 1/4 cup of rice person (and for them to enjoy the next day. round up to the nearest cup for ease • Serve whole fruit rather than of measurements) and 1 pound of cut-up fruit—it’s easier to reuse pasta for 8 people should be plenty. later if it doesn’t get eaten. Make 15+ servings for 12 guests and 25+ servings for 20 guests. • Offer people smaller plates. When you don’t have too much Based on your main course, one room on your plate, you’re less or more side dishes can help balance likely to take more than you can your meal. If your main course is eat. mostly veggies and beans, consider a grain-based side dish. If your main Over the course of one dish is heavy on the carbs, consider a year, the average U.S. citizen veggie based side dish. At least one will generate 474 pounds of side dish also ensures that if someone food waste. just happens to hate the main dish you made, there is still another food What to serve? for them to eat. Make 10+ servings for 12 guests and 17+ servings for 20 Yummy, Delicious Food! guests. Organic Foods Is a Shabbat meal complete Organic refers to a set of farming without dessert? After all the work practices regulated by the United 7 States Department of Agriculture grown foods you are supporting (USDA). To be certified organic, local farms and farmers, protecting farmers must use only approved local land and a local economy fertilizers and pesticides on their and eating fresher, tastier foods. crops, and ensure that there is no Remember that the definition of potential for contamination from “local” is not specifically defined neighboring, non-organic fields. — so decide in advance where you want to draw the boundary. Even if Organic labels tell you that you don’t manage to eat all local, all chemical fertilizers and pesticides the time, Shabbat is the perfect time were not used on your crops—a to strive for that ideal. See just how great step in the right direction, local and sustainable you can go. as these substances damage soil structure, poison farm workers, and It takes 36 calories of may potentially cause damage to fossil fuel energy to bring consumers as well. one calorie of iceberg lettuce from California to the East There are a whole host of Coast. other considerations around how Being able to talk to the people vegetables are produced that who grow your food is just one fall under the sustainably-grown reason to buy your food from people category—a name that is not who grow it or produce it nearby. regulated by the USDA. To really Here are a few others: understand how your food is grown, it’s best to ask the people who grow Taste the freshness! Local food it. Farmers at farm stands or farmers’ is more likely to be picked when it is markets will tell you about how they ripe, as it does not need to travel over grow their vegetables; they may several days to arrive at the market. not choose to be certified organic Additionally, producers who sell (for economic or logistical reasons) locally can choose to grow varieties but may in fact follow practices that of vegetables that are known for are even stricter than USDA organic their flavor and health qualities, guidelines. rather than just their ability to hold In 2010, 46% more up over long-distance shipping. farmers’ markets were The standard ‘beefsteak’ operating than in 2000. In tomato common in 2010, over 6,000 farmers supermarkets was actually markets were operating bred to be able to travel long across the US. distances, sacrificing flavor for convenience. Heirloom Local & Seasonal Foods tomatoes, usually only Whether you plan a “100 mile found at farmers markets or menu” where all the foods on your in CSA boxes, bruise easily table come from within 100 miles of and do not keep for long— your home, or you choose to feature a few local foods, including locally but their flavor is out of this world! 8 Cut down on the carbon. Nearly • www.localharvest.org - a map- one third of all greenhouse gasses based searchable database of emitted come from the production farms, CSAs and markets and transportation of food. When • www.eatwellguide.org a farmer can drive a few hours to deliver their food—rather than ship - a searchable database of it thousands of miles across the local, organic, sustainable food country or even across continents— providers www.msc.org the carbon footprint of your food - (Marine Stewardship Council) shrinks dramatically. find out what fish are sustainably harvested, and download a Eat your view. Buying local handy-pocket guide. produce means you’re creating a market for people who farm in areas near your city to make a living. If you don’t buy their products—they can’t continue to do what they do. Family farms all over the country are giving way to subdivisions and Fair Trade Products abandonment, as farmers can get higher prices for selling their land It is also important to support for houses than for vegetables. This the workers who are picking, means that food has to travel even packing, and serving our food. Part farther to get to cities, and those of what makes food so cheap is that rolling green hills you love to drive the people who actually do the work through on your way out of town are to produce it are paid very little for quickly disappearing. their hard work. Additionally, many who work with the toxic pesticides Enjoy the seasons. The Jewish used in commercial agriculture calendar gives us at least one or develop cancers and other health two holidays each season that call problems. Agricultural chemicals for a feast, and several are in fact linger in the air and the soil of the tied to agricultural cycles. Using fields where people are working and local foods to celebrate means that can make them very sick. you’ll have different foods for the holidays, because different crops Buying food from a farmer ripen at different times. Eating with you know and trust is one way to the seasons is a great way to notice ensure that the people producing the passing of the year. your food are treated fairly and paid adequately. [Check out how to locate Here are a few resources to help farmers markets, CSAs, and farms in get you started thinking about why your area in the Local & Seasonal and how to eat local. Foods section above.] But for crops that are produced in other climates —notably coffee, bananas and • www.foodroutes.org - chocolate—there are a few different lots of general information certifying agencies that can do your about contemporary food issues homework for you. 9 bathe,” which is how they stay cool Products with Fair Trade labels and clean. Chickens are omnivores ensure that farmers are paid an and need a significant amount of adequate price for their products. protein in their diet (whether they The organizations that support are being grown for meat or eggs). Fair Trade labels also help farmers Poultry products that are labeled organize into collectives to increase pastured or raised on pasture mean their bargaining power and make that the animals had a chance to capital improvements to their run around outside, eat grass and community, including building bugs (and likely a supplemental feed schools and hospitals. Look for the as well, which may or may not be Fair Trade label on the following organic or GMO-free). products: Bananas, Chocolate, Tea, Rice, Coffee, Cocoa (chocolate), Poultry products labeled free- Fresh fruit, Honey, Juices, Sugar, range, cage-free, or free roaming Spices/ Herbs, Wine. are all raised indoors in a factory, albeit with somewhat more room Eat Lower on the food chain than those products that carry none Consider the environmental of these labels. Chicken are never impact of your food choices. When given hormones in the US; they are deciding about what to serve, you routinely given antibiotics. can think through the potential implications of your meal. There are Dairy products: ramifications to serving vegetarian Cows are routinely vs. meat vs. fish — and there might fed growth hormones be more sustainable choices for the to increase their meat and fish you serve that you milk production. may not ordinarily spring for. The effects of these Customer demand for cheap hormones on people are not fully food doesn’t stop with vegetables, known, but many people seek to and in fact, meat, dairy and eggs are avoid them. The dairy industry has one of the largest components of also seen massive consolidation, the commercial agricultural system. with low milk prices causing the near As with “organics” there are a lot collapse of a once-thriving family of terms used to describe feeding farm sector in the Northeast. Buying and handling practices used. It’s milk from grass-fed or pasture-raised important to understand these cows never treated with rBST means terms when you’re considering that you’re avoiding extra hormones, what eggs to use for your egg salad, and supporting farmers who are cream to use in your coffee, and taking good care of their animals. meat to serve (or not serve) at a special event. Look for these Kosher Sustainable Cheese companies: Chicken & Eggs: 5-Spoke Creamery, Mainland Chickens are originally Grass-fed Organic, Organic Valley, from the jungle. They Redwood Hill Farm, Sugar River like to scratch in the Cheese Company, Tillamook Kosher dirt for bugs and “dust Cheddar 10 huge. Where cow manure can Beef: fertilize a well-managed pasture, As with dairy cows, creating a balanced closed-loop conventionally- ecosystem, manure from cows raised meat raised in feedlots has nowhere to cows are routinely fed hormones to go. Giant sewage lagoons of animal increase their growth rates. They are waste pollute waterways and cause raised in feedlots with thousands unpleasant odors for miles around. of other cows, in conditions that promote disease; to combat this, Finally, the conglomeration of preventative antibiotics are added commercial animal facilities mean to their food. Antibiotics fed to that outbreaks of E.coli, salmonella livestock can cause resistance to or other harmful bacteria can these antibiotics in people, reducing spread to millions of people across their effectiveness in treating human the country, and be very hard to illness. trace back to their source. Buying meat, chicken, eggs and dairy from Cows are ruminants, and their producers that you know—on series of four stomachs are meant farms you could, in theory, actually to digest grass and other forage visit—is one way to ensure that your crops. However, they put on more food is safe to eat. weight (and fat) when fed grain, and commercial meat cows are fed mostly Look for these Sustainable corn and soybeans. This can cause Kosher Meat producers: Grow acid to build up in their stomachs, and Behold Foods, KOL Foods, Red which aren’t designed to digest these Heifer Farm foods. Interestingly, outbreaks of E.coli that have been fatal to people Drinks can be linked to this acid build up in At some point, your guests cows: People have naturally high-acid will get thirsty. Organic wine and stomachs, and bacteria that develop beer can be hard to find — but it in a low-acid environment (such is getting easier all the time. Many as the stomach of a grass-fed cow) wines from Europe are completely can’t survive. However, when cow’s or almost completely organic even stomachs become highly acidic, if they are not certified and many bacteria strains that develop there more local breweries are opening can also live in human stomachs. up in cities across the country. Another reason that grain-fed Explore your local wine shop cows pose health problems for or market to find out if they carry people is the high fat content of any of these Kosher Sustainable the meat they produce. Americans Wines: Four Gates Winery, Yarden love marbled meat—this effect is Chardonnay Odem Organic, Hafner achieved by feeding cows grain. Meat Winery, Baron Herzog from cows raised on pasture is much leaner overall. For a non-alcoholic option, The environmental effects of combine seltzer with fresh juice or large-scale animal agriculture are apple cider rather than soda. And of 11 course, local tap water is better than about more eco-friendly disposables the bottled kind. check out http://www.ecoproducts. com/ Dessert Serving dessert is a sweet way to Disposable dishes: composta- end the evening. Apple honey cakes, ble, biodegradable, and more squash pudding, or fresh fruit with Using dishes and silverware homemade whipped cream are just that can be discarded after use have a few ways to end your evening with obvious benefits for your clean up. a homemade sustainable treat. You A growing number of disposable can also look for ice cream from rBST- dishes are available that use recycled free cows — Ben and Jerry’s was one content, are designed to breakdown of the first companies to label their in composting facilities or landfills. ice cream as synthetic hormone free. Here’s what you need to know about Also look out for local kosher brands. these items: If you are in the Bay Area, check out Straus Dairy. If you are along the Compostable products will break east coast Adirondack Creamery ice down in commercial composting cream is worth searching for. And facility; the catch: a composting if chocolate is the only way to fulfill facility is not a backyard heap, but your sweet tooth, there are now an industrial-size facility that your a number of kosher sustainable city may or may not have. If it turns chocolates available. out your city does have the means to compost these dishes, add an extra Look for these Kosher bin labeled ‘compostable’ and ask a Sustainable Chocolate brands: friend to help get the materials to Chocolove, Dagoba, Equal Exchange, the compost. Lake Champlain, Late July, Seeds of Change, Sunspire, Terra Nostra • Here are some brands that offer compostable dishes: Set up and Clean up • Leafware / www.leaf-ware.com • Go Green in Stages / Dishes & Napkins — alternatives gogreeninstages.com to paper & plastic • Let’s Go Green / letsgogreen.biz Use as many of your own dishes • World Centric / worldcentric.org as you can — mismatched is more than ok. If you host often, buy Biodegradable Products are some supplemental plates, bowls not regulated, meaning that and silverware that you can re-use manufacturers may make claims for other future dinners. Use cloth about them that aren’t verified. napkins (patterned tend not to show stains!). Or, ask friends to bring their Recycled Products are a good own plate, cup and utensils to the alternative to plastic if compostable meal. If you must use disposables, dishes aren’t available. Look for the use post-consumer waste paper phrase “made with recycled post- or plant-based ones. For more info consumer waste” to indicate that 12 the product is made from materials already used once. (Many factories “recycle” waste materials from their Cleaning Supplies manufacturing process, particularly since it saves money. This definition Most conventional cleaning of “recycled” doesn’t mean that the products are petroleum-based and product is diverting material that have potentially harmful health would otherwise end up in a landfill.) and environmental implications. There are a growing number of For recycled paper dishes, environmental-friendly cleaning consider: supplies now available at many • Earth Shell / earthshell.com supermarkets — some come • Seventh Generation / in biodegradable or reduced • seventhgeneration.com packaging, others are low toxicity. 7th Generation, Green Works, and • Preserve (recycled plastic even Clorox now has a green line of products) preserveproducts.com products. Corn-based products. Some new If you want to save money and companies are making disposable go greener, use distilled vinegar. dishes from corn. In some ways, it’s Vinegar is a natural all-purpose a great alternative to plastic as they cleaner. Mix a solution of 1 part do breakdown in landfills. Some of water to 1 part vinegar in a spray these products are heat sensitive, bottle and you have a solution that so be careful if you’re serving soup will clean most areas of your home. or hot coffee! Corn-based products Spray it on your kitchen counter, are an interesting development, cutting boards, or stove tops just like but corn production in the US is you would other cleaners. one of the most environmentally- damaging processes of conventional Vinegar Tips for your Kitchen agriculture. The processing required to turn the corn into plastic is also For a clogged drain, first pour in energy intensive. 1/2 cup baking soda. Then add an equal amount of vinegar. When the No Styrofoam! Really. mixture finishes bubbling, rinse with You have probably heard this warm water. over and over by now, but just in case you forgot, Styrofoam is one To remove odors from the sink of the absolute worst things for the or garbage disposal, pour in a cup environment and your health. Not or more of vinegar. Do not rinse out only does it leach toxic chemicals into again for at least an hour. foods, it’s made from petroleum, our #1 non-renewable energy source and To clean a grease splattered pollutant. If you take even one small oven door window, saturate it step at towards a more sustainable with full-strength white distilled Shabbat, replacing Styrofoam with vinegar. Keep the door open for 10 any of the above-mentioned options to 15 minutes before wiping with a is a great first start. sponge. 13 Composting welcome. An opening circle lets you Composting is a process that learn something about everyone helps organic matter to break in the room that may not come up down into a nutrient-rich, soil-like in ordinary dinner chit-chat. From substance that is used in organic the start, people get a sense of who gardening. Nearly all organic matter they are going to be eating with, (that is, plants, meat, fish, milk, which helps deepen relationships. cheese, eggs, flower stems, etc.) It can also help to focus the group can be composted, but the actual on a particular question that will items that are accepted at each be discussed during the evening composting facility may vary. Why? learning. And it lets everyone be Some materials need a lot of heat to heard. You might be surprised at break down, and a given composting what you decide to share, too! site may not have enough volume to People might already be chatting generate the necessary heat. Other in small groups, so gently ask for compost sites are concerned about everyone to quiet down, introduce pests; although meat and fish are yourself and explain what is going to perfectly compostable, they also can happen first, then pose the question attract unwanted animals, and so and indicate a person to start. many sites stick to vegetables only. Sample questions include your If you have a compost pile at your favorite food or vegetable; one home, let your guests know about thing you’ve always wanted to know it, and involve them in the process about baking challah or celebrating after the meal. If not, see if there is Shabbat; a highlight form your week; a community garden or municipal your favorite meal to cook. composting facility near you, and invite someone to help you drop off Blessings the food waste from your meal. Other than the traditional brachot (blessings) and birkat Food scraps accounted hamazon (grace after meals), invite for 11.2% of that landfill your guests to discuss whom they weight, amounting to 25.9 want to thank before, during and million tons of foovd waste following this unique meal and produced in the U.S. in 2000. encourage them to create their own blessings or songs if they so choose. Getting the Meal Introduce the Food Started Help your guests connect to Welcoming Guests into Your the meal by introducing the food to Home them. Beforehand, create little signs to be placed by the food with details You have chosen to invite friends, about what is in the dish — feature co-workers, neighbors, and friends the local and organic items. You can of friends into your home to enjoy let your guests know about the food a delicious Shabbat meal. When by answering some of the questions new and old friends gather, you below: want to make sure everyone feels 14 Where did the vegetables come from? Want to Learn More? If you (or your guests) want to What was a highlight of buying, learn more about food, the food gathering, or harvesting the food? industry, health and sustainability, How was the food grown? Is it pesticide here are some good books & blogs free or certified organic? to start you off: What was easy and what was Books: challenging about creating a Food for Thought: sustainable meal? Hazon’s Sourcebook on Jews, Food, and Contemporary LIfe Learn together The Omnivore’s Dilemma, Rabbi Shimon said: If three have In Defense of Food eaten together at one table and have Michael Pollan not spoken over it words of Torah, it is as though they had eaten of the Animal, Vegetable, Miracle sacrifices of the dead (Isaiah 28:8)… Barbara Kingsolver but if three have eaten at one table and have spoken over it words of Torah, it is as if they had eaten from the table of Fair Food God (Ezekiel 41:22). Oran Hesterman Learning together over food is a Blogs: good thing! As the host, you might The Jew & The Carrot feel most comfortable leading a jcarrot.org conversation during the meal, but Smitten Kitchen you can also ask a friend to lead or smittenkitchen.com co-lead with you. 101 Cookbooks After everyone has enjoyed at 101cookbooks.com least their first plate of food and Food Gawker before people starting poking foodgawker.com around the kitchen for dessert is the moment to bring everyone together. Discussion questions can Hazon creates healthy and include: “What does sustainable sustainable communities mean to you?” Using texts and in the Jewish world and readings are another great way to create a focus to the conversation. beyond. How is your relationship to this meal different from other meals, knowing For up to date information on how it was prepared and where creating sustainable meals, visit the ingredients were purchased?” hazon.org and jcarrot.org and let “What is the connection between us know how you make your meals Shabbat and having a sustainable sustainable by contacting info@ meal?” hazon.org.

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