Green Eats

Juniper & Ivy

• We had the chance to interview Chef Khine Moore, Head of Innovation at Juniper & Ivy. His story is truly inspiring, starting out as a worker at Subway and working his way up to his position at Juniper & Ivy. All the dishes are influenced by the chefs’ travels around the world. For example, the muchame (first image) was inspired by Chef Khine Moore’s recent trip to Peru, where he explored the culture and cuisine. Each dish was beautifully crafted with attention to detail, using mostly local, fresh ingredients to enhance flavors. They maintain transparency and take pride in their ingredient sourcing, as seen in Slide 12 on their menu. 

  1. Muchame (off menu)

  2. One Hour to Fuji (mocktail)

  3. Chef's Gifts

  4. Kanpachi Crudo

  5. Hokkaido Scallop

  6. Jerk Spiced Sirloin, California Chanterelle

  7. Guava Cheesecake Yodel

Panda Express

• We interviewed the manager at the UCSD Price Center Panda Express. 

• Based on insights from her, the corporate for PE does not care too much for or have any elaborate plans of incorporating sustainable sourcing into the ingredients they send over to their locations. 

• At the store level, they do try reduce food waste by ordering accurate amounts of ingredients based off of past order frequencies, and she said that they have been pretty good about that.

• They also try to give out leftovers to university employees at the end of the day. 

• All the meats are received frozen and then thawed, however all the vegetables are received fresh. 

Somi Somi

• We interviewed the person working at the front counter. Somi-Somi is an ice cream parlor themed around the fish-shaped Japanese pastries called Taiyaki.
  Their flavors include horchata, black sesame, and salted caramel, and their toppings include graham crackers, matcha powder, and strawberries.

• We learned they receive weekly resupplies of their ingredients from a wholesale company called Sysco. 

  • Sysco's 2025 sustainability report is linked in the works cited