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SCOTT GIAMBASTIANI: You use your senses.
You use what's out there.
Mother Nature and food changes all the time.
So it's very important to listen yourself, listen to
your senses.
Where did this originate?
Is this biodynamic?
Is it organic?
All the buzz words behind it, but really
get to know the farmers.
How sustainable do you want to get?
Well, max.
Globally, we're feeding in excess of 40,000 people a day.
We're spending--
about 30% of our produce sales go directly to the farms, and
60% of our produce sales support small farms.
So you're talking a huge amount of dollars that's going
directly to these individual farms.
It's easy to find a small farm.
It's not easy to find a small farm that has distribution or
that can keep up with the demand that we have, not just
tasting the product, but looking with everything that
they put into growing, everything that they have, the
entire ecosystem that they've put in place there.
That is truly spectacular, and that's the type of thing that
we grab a hold of that and make that work at Google.
Other sustainable practices on campus is we've got our Google
gardens, where the Googlers can reserve a plot with their
specific group.
They can plant what they want, harvest what they want, 100%
organic, and they can take the product home.
When we introduced the composting and recycling about
two and a half to three years ago, the cooks caught on very,
very quickly.
As composting has gone along and it's gotten a little bit
more momentum, Googlers are really responsible about what
they take, what they put on their plate, and
what they don't eat.
The CSA and the CSF for very, very popular for people to be
able to take the Google values home with them.
It's called the CSF.
It's the first one on the West Coast where it's a
community-supported fishery.
Local fish delivered every single Friday, and Googlers
can pick up a little ice pack of their fresh
fish and enjoy it.
The CSF program not only provides seafood to Googlers
once a week that they can purchase, but it's also all of
the restrictions that we use for seafood in the cafes.
We're really hoping to continue this organic spiral
of fun education about, it really tastes
best if it's in season.
It tastes best if it's local.
If people appreciate it, and they get it, and now they're a
fan of it--
done.