James Madison University
EN-1: Student Educators Program

The University Recreation Center (UREC) offers one hour, no cost nutrition programs designed and facilitated by UREC student staff members. The goal is to have these students apply what they have learned in the classroom to positively impact the nutritional health and well-being of the JMU community. Students determine all program names, descriptions, learning outcomes, general outlines, and final presentations with the assistance of the Assistant Director for Fitness & Nutrition and Nutrition/Kitchen Student Managers.

Examples of some of the programs specifically designed to address environmental sustainability are below.

(1) Examples of Nutrition environmental sustainability-related programs offered include:

Demonstration Cooking Classes: UREC offers an average of 6 demonstration cooking classes each week during the fall and spring semesters. A hydroponic herb garden located in the demonstration kitchen is utilized for most classes. Basil, cilantro, parsley and mint are the most used herbs and growing herbs has decreased our reliance on the purchase of fresh herbs during our grocery shopping trips for the past five years. The majority of the UREC cooking classes allow for 9 participants in each class to assist in the preparation process for all recipes. These classes focus on basic culinary skills for JMU students. The primary goal is to encourage students to rely less on ultra processed foods and rely more on the preparation of natural, whole foods. Several more advanced classes are offered throughout the semester allowing for 41 participants to take part in a true demonstration class with limited active participation.

The following program is an example of our regular student led UREC programming: Cooking with Seasonal Produce - Learn about seasonal produce items, where they can be purchased and how to incorporate them into a recipe.

UREC Nutrition programs are open to all JMU students. The programs also fulfill important components for students in General Education Cluster Five: Individuals in the Human Community, and specifically in the HTH 100: Personal Wellness course, which enrolls approximately 1,800 students per semester. In 2022-23, there were 2000 total registrations for the Nutrition programs.

The Community Engagement and Volunteer Center trains 40 student leaders to lead their peers in service experiences focused on sustainability related to economic, environmental, and social issues. As part of training, the coordinators and leaders discussed issues of sustainability and connected them to the UN Sustainable Development Goals. They also moved from theory to practice by conducting two days of service during their training. During fall training, student leaders focused on cleaning up a local pond and ensuring a local children’s educational facility was kept safe with new mulch around the playground.

In the spring, they focused on responsible consumption by working with a local thrift store. Equipped with leadership skills and knowledge, 14 students lead two days of service for 100 peers focused on river cleanup, maintaining community gardens, improving school playgrounds, and maintaining trails. 8 students also led 3-day long excursions in the region. They each had 8-12 peers in their groups and focused education and activities efforts related to wild tiger rescue and threat to tiger habitats due to palm oil plantations and building climate resiliency efforts in cities.

In the spring semester, 24 student leaders led week-long alternative break programs with local community partners. They each had 8-12 peers in their groups and focused education and activities on:

• facilitating activities related to experiencing and appreciating the natural environment with young adults with Autism,

• building a new access trail to a popular climbing location as part of an effort to improve access to the outdoor recreation activity in a sustainable manner, and

• completing trail maintenance and installing seasonal foot bridges under the guidance of park service employees and learned about conservation efforts and the human and natural history of the areas.

The general student population is the target audience.

The goal of the Sustainability Student Educators is to support the university sustainability objectives:  

1· Increase the number of students who perceive that our institution offers opportunities for students to develop awareness, knowledge, and understanding of environmental sustainability. 

2· Increase the number of students who report learning about environmental sustainability in courses, co-curricular activities, or extra-curricular activities.

The student educators promote opportunities for students to develop awareness, knowledge, and understanding of environmental sustainability.

The general student population is the target audience.

Program 4: Environmental Sustainability - Dining Services Sustainability Interns

The sustainability internship program through Aramark is focused on advancing sustainability through dining-related activities. The dining locations are used as information dissemination points for peer-to-peer student messaging. Interns can also develop their own initiatives based on their area of study. Examples of student projects include the farmers markets, reusable container promotion events, and creating a green dining website. Students apply for these positions and are competitively selected. They report to Dining Service's Sustainability Coordinator and Marketing Manager. The student job position was sent out across the University and posted online under "Careers" with Aramark. A resume was required, and in-person interviews were conducted. Students were selected based on specified qualifications, availability, and skills. 

Onboarding includes initial education about current programs, roles and responsibilities, as well as shadowing of both current sustainability interns and the Sustainability Coordinator. Each intern is involved with peer-to-peer education on content, such as local foods, waste reduction techniques, educational tabling, and sustainability events. They are provided and trained on communications for each event. Training includes individual and group components. Students are mentored and work alongside the Sustainability Coordinator in order to independently implement peer outreach programs.

The primary target is students who have meal plans, although we communicate to all students and staff.

Number of trained student educators (4th program) 2.0

Number of weeks the student educators program is active annually (4th program) 32.0

Average or expected number of hours worked weekly per trained student educator (4th program) 5.0

Total number of hours worked annually by trained student educators (4th program) 320.0

Website URL where information about the student educators program is available https://jmu.campusdish.com/Sustainability/WhatWeAreDoing https://jmu.campusdish.com/Careers

Program 5: DEEP Impact. Sponsored by the Center for Multicultural Student Services,

D.E.E.P. (Diversity Education Empowerment Program) Impact is designed to influence meaningful change throughout the James Madison University campus community through the development of programs and services that heighten awareness, increase knowledge, and celebrate the value of diversity in all forms. Our student staff of Diversity Educators create and implement programming that promotes inclusion, fosters advocacy, and encourages respect for and across differences. In particular, this work prepares students to discuss contemporary and historical influences of their identity; challenge dominate ways of knowing, being, and doing; and cultivate affirming communities for themselves and others.

The student staff of Diversity Educators create and implement programming that promotes inclusion, fosters advocacy, and encourages respect for and across differences. In particular, this work prepares students to discuss contemporary and historical influences of their identity; challenge dominate ways of knowing, being, and doing; and cultivate affirming communities for themselves and others.

Twice a month, The DEEP Impact Program holds dialogues for students to join in conversation around topics relating to identity, culture, and justice. Led by our student Diversity Educators using a peer-to-peer model, each dialogue includes an educational overview and several opportunities for participants to explore the topic through their own experience. The target audience is other students in student organizations, courses, and the general student body.

Number of trained student educators (5th program) 8

Number of weeks, on average, the student educators programs are active annually (5th program) 25

Average or expected number of hours worked weekly per student educator (5th program) 10

Total number of hours worked annually by trained student educators (5th program) 1680

Estimated students reached 639.

Data counted toward credit:

Nutrition & Wellness information provided by Holly Bailey, Assistant Director for Fitness & Wellness, University Recreation on October 24, 2023 and entered by Amanda Bodle, ISNW, on December 12, 2023. 

Community Engagement and Volunteer Center Peer Leaders information provided by Kim Davidson, Director, Community Engagement and Volunteer Center on November 17, 2023 and entered by Amanda Bodle, ISNW on December 12, 2023.

Dining Services peer educator information provided and entered directly by Meredith King, Aramark Sustainability Coordinator on May 23, 2024.

All other data entered by Amanda Bodle, ISNW, on December 12, 2023.

The programs described are all offered annually. The most recent data for each program was used. However, the most recent data available was not from the same time period for all programs. Numerical data was entered for AY 22-23 to correspond with PRE-5 credit period for each program except for the Sustainability Student Educators program, which was added for AY 23-24 and is ongoing, and the ongoing Dining program where AY 23-24 data was available.  The Sustainability Student Educators, among other efforts, added sustainability content in the Dukes' Weekly distributed to all students. 

The number of students targeted is "all", as these programs were open to and promoted to the entire student body. However, the number of students reached is entered as 91.5% of the student population to conservatively only include the undergraduate population.