On Food Day students at UWGB provided a free luncheon for the students, staff, and faculty with food provided by local sources. The menu included apple cider and pulled pork sandwiches as well as several sides. They also hosted local businesses and food groups who sold and gave away free samples off their menus. They were especially excited to partner with a new local food co-op called New Leaf Market that will be opening in downtown Green Bay. Food Day also provided them with a great opportunity to work more closely with the director of food purchases on their campus. He was able to connect them with local farmers and vendors as well as speak about the ease and availability of local foods in the area. Food Day was an extremely successful day for UWGB. They were able to educate students about the value of having real food in our dining halls and they hope this momentum will carry over to even more food justice work on their campus.
In celebration of Food Day, University of Alabama students will be spreading the message of real food to students. They are hoping to see their administration sign the Real Food Commitment, pledging to have 20% real food available in dining halls by 2020.The University of Alabama Environmental Council’s goal is to both build awareness and support within the student body for this commitment. They will be conducting a photo petition and passing out info about the six Food Day Principles. They will also be screening Fresh on campus and having a discussion afterwards. The students were able to get the University Dining, BamaDining, involved. They will be serving "real" food (local, organic, vegetarian, healthy) at three different dining halls and providing info on their real practices to students. After building support through the Food Day celebration, University of Alabama students hope that the administration will see the need to sign the Real Food Commitment.
Pomona College Dining Services celebrated Food Day by welcoming farmers from Weiser Family Farms to campus. The dinner event featured locally and sustainably produced vegetables (purple potatoes, golden beets, orange Kabocha squash, watermelon radishes, baby DeCicco broccoli) from Weiser Family Farms and a presentation from the farmers. Prior to the talk, students had the opportunity to meet with the farmers while enjoying the menu. Pomona College Dining Services is proud to facilitate relationships between the farmers and students.
Lewis and Clark, Portland, OR
L&C Law School hosted a lunchtime speaker in honor of Food Day. Cathy McQueeney, from Friends of Family Farmers, spoke about the challenges and opportunities that independent farmers face in practicing sustainable and responsible small-scale agriculture - and how they get the delicious food they produce TO YOUR PLATE. We served a vegan-friendly potluck but also invited students and staff to bring their favorite real food dish to share. This Food Day event fit into Lewis & Clark Law School's push into the world of food and food policy - our Environmental Law Caucus has begun a school garden, and they have student groups working on sustainable agriculture and pesticide issues through the Northwest Environmental Defense Center. As a preeminent environmental law school, they're focused on ALL aspects of the environment - and they're excited to keep exploring food policy issues through events and initiatives like Food Day.
University of Texas, Austin
The Slow Food chapter at the University of Texas at Austin along with Oxfam, the Student Dietetic Association, and the UT gardening committee, hosted a showing of documentary "Dive!" at the UT community garden on Monday evening. Donations were collected to be given to one of Austin's prominent food banks. "Dive!" explores the world behind consumption; waste. The film follows 'dumpster diver' Jeremy Selfert as he exposes the unbelievable amount of edible food trashed in Los Angelos's grocery stores. Austin is a food-centric city, and this is reflected on the University of Texas campus. Slow Food holds bi-monthly general meetings to promote advocacy of local food. This semester, Slow Food has brought Jack Mills, a bee keeper in the area, and representatives from "Slow Money" to speak on campus. Slow Food and Oxfam both participate in the UT community garden and frequently volunteer at outside farms. For the national Food Day, the collaborators sought to emphasize the importance of discussing food insecurity, production, consumption, and waste. A catch-all, "Think globally, and act locally". Much love from the Food Day organizers at UT!
University of California, Davis
At UC Davis, student groups have been working hard in preparation for Food Day. Former Real Food Challenge regional organizer Genna Lipari has taken a lead, along with Flatland Food Collective member Kase Wheatley. Food Day was kicked off at the Coffee House, or CoHo, as its known on campus. Students have collected donations of chard, kale, pears, tomatoes, and squash from local farms including UC Davis's Student Farm, Good Humus, Capay Organic, Coco Ranch and the Cloverleaf at Bridgeway farms. UC Davis' Food Day festivities included free food: kale salad, vegan ratatouille, apple muffins, pear crisp, and fruit smoothies blended by the Flatland Food Collective's pedal-powered blender. Ryan Galt, a food systems professor, spoke that evening followed by a screening of "The Greenhorns", a documentary about young farmers. UC Davis's Food Day celebration is sponsored by ASI (the Agricultural Sustainability Institute) and EPPC (Environmental Policy and Planning Commission).