2. Webinar Instructions Call in #: 213-416-6650 Access code: 716549# Make sure you have called this number! Ignore the phone number in the automatic confirmation email from anymeeting.com.

3. Background Hazons Food Work: Food For Thought Hazon CSA Food Conference

4. Food Audit Pilot Season Pilot members will: – Participate in bi-monthly training calls – Take the Food Audit in October, then identify key areas to address in the next 6 months – Assemble a Food Team or committee to work on these projects – Provide Hazon with thorough feedback on Food Guide and Toolkit to strengthen it for future publication (encouraged to share on the Jew and the Carrot, etc.)

5. Hazon will provide the following resources: – Copy of draft Food Guide and Food Audit Toolkit – Training calls every two months – Individual support and troubleshooting – Listserv with other pilot members Food Audit Pilot Season

6. Introductions In the Chat Box, please type: Your name Your institution (school, synagogue) Your role /position

7. Introductions In the Chat Box, please type: Your name Your institution (school, synagogue) Your role /position Opening Circle: Tell us your name, and what excites you most about the topic of Jews and Food?

8. Tour of the Food Guide and Food Audit Healthy, Sustainable, Kosher: Food Fit to Eat Eating Together: Planning for Meals, Kiddush, Simchas and Holidays Serving and Cooking the Food: plates, utensils and more Food waste: reducing it, recycling it, composting it! Food Education for Adults & Children Community Agriculture and Gardens Food Justice and social responsibility

9. Food Audit The Hazon Office: How did we do? 13

10. First Audit 1.Take the audit together with your committee 2.Identify who else you need to involve to answer questions you dont know 3.Use the audit to focus you: whats next? 4.Food Audit Worksheet

12. Bringing Together a Committee

13. People to Consider: Tikkun Olam, social action or social justice committee CSA members Stay-at-home parents of young kids Anyone who works in food service, caterers etc. Age diversity: teens – seniors Involve newer community members and older ones Leadership: get the Rabbi / Executive Director on board

14. Learning: Local vs. Organic? (and why we care as Jews)

15. Organic 100% Organic Organic Made with Organic Ingredients

16. What Organic Doesnt Talk About Farm size Worker treatment Sustainable farming practices Local Health

17. Farmers Pledge

18. Local

19. Taste the Freshness

20. Cut Down on the Carbon

21. Eat Your View

22. Enjoy the Seasons

23. Local vs. Organic

24. What About Chocolate and Coffee?

25. Connecting to Jewish Tradition

28. Questions? Next Webinar: Thursday, December 8- 9 am PST / 12 PM EST