Catering with a Conscience
Readers of the Roanoke Times on Sunday, July 10, may have noticed a familiar face and name in the Business section — Jenny Elmes, a member of Washington and Lee’s Class of 1991. She made the news for her status as an environmentally conscious caterer.
The Q&A explains how she decided to make her business, Lexington’s Full Circle Catering, as green as possible, and how she uses as much local produce as she can find. In fact, in the summer, she says, 75 to 85 percent of the produce she uses in her recipes comes from local farms. She also patronizes a local butcher, a local dairy and a local cheesemaker (as does W&L’s Dining Services). In addition, Jenny and her staff compost nearly everything as they prepare food and clean up after a party.
The article talks about her “environmentally conscious parents” who, she says, “were just really down-to-earth, and they wanted to preserve the environment when it wasn’t a big thing.” Her father, of course, is David Elmes, professor emeritus in the W&L Psychology Department.
You can read more about Jenny’s business and philosophy, plus her advice on how to start composting, in the Roanoke Times’ article at this link.
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