Last Thursday, Campus Kitchens across the country held a variety of events in honor of Food Day, a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies. The events looked different, but their purpose was the same: to educate students on food issues and to tell them how Campus Kitchens are addressing them.
In North Carolina, the Campus Kitchen at East Carolina University set up a table on campus and encouraged students to stop by to try their original salsa dip and to learn more about their work in Pitt County.
Further west in Minnesota, the Campus Kitchen at Augsburg College set up in the student center to pass out kale chips, talk food justice and encourage others to sign up for volunteer shifts.
Not too far away at the Campus Kitchen at Northwestern University (CKNU), students partnered with a variety of other campus organizations to hold multiple Food Day events. Across campus, students had opportunities to celebrate the impact food makes and discuss issues with food such as diets, food stamps, sustainability and food deserts. CKNU hosted a table where others could make peanut butter and jelly sandwiches and learn more about the Campus Kitchen and Food Day. The next day, students hosted a food access panel, which involved speakers from experimental farmers markets in Chicago, the USDA and the Greater Chicago Food Depository.
Just a bit south of there, the Campus Kitchen at Saint Louis University participated in the Saint Louis University Food Day festival put on by the Department of Nutrition and Dietetics. They handed out information about their food recovery efforts and gave out piping hot cider on a freezing cold day.
Last but not least, the Campus Kitchen at the University of Massachusetts Boston (CKUMB) held an entirely different event in honor of Food Day. In partnership with the Office of Urban and Off-Campus Student Services –which runs a food pantry for UMB students and is one of CKUMB’s client agencies – CKUMB hosted a screening of the documentary “A Place at the Table.” The film addresses the root causes of food insecurity in the US and discusses solutions for the issue.
At the end of the day, advocating for sustainable food systems and raising awareness for the work they do is just one way our Campus Kitchens are going beyond the meal to make an impact in their communities.