| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.21 |
| Liaison | Joanne Wong |
| Submission Date | Feb. 5, 2013 |
| Executive Letter | Download |
Mills College
SD-2: Food Education
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
Britta
Bullard Sustainability Coordinator Campus Facilities |
Are students educated in an academic class about how to make eco-positive food choices?:
Provide a brief description:
HIST 111, Cuisine History: Patterns in cuisine throughout the world, from the emergence of humans to the present. Emphasis is given to cuisine and dining styles as causes and reflectors of social change.
PE 061, Food for Health and Pleasure: This introductory course provides a practical, hands-on look at basic nutrition, eating habits, food preparation, and eating on the go. Students will learn to read food labels and review various diets to understand how they can impact health. The focus will be on how food and eating can sustain wellness (environmental, physical, emotional) from an applied perspective, rather than through a scientific approach. The lab fee will cover food costs and students will prepare and sample food on a regular basis throughout the course.
Are students educated in dining facilities about how to make eco-positive food choices?:
Provide a brief description:
The dining facilities have a plethora of educational signage and table displays. The majority of dining options are healthy food items (ie. low fat options, vegetarian options, vegan options). There are also monthly cooking classes and monthly cooking demonstrations about healthy cooking.
Are students educated during orientation about how to make eco-positive food choices?:
Provide a brief description:
Are students educated in other venues about how to make eco-positive food choices?:
Provide a brief description:
The Sustainability and Food Living Learning Community brings together residents interested in exploring their ideals, assumptions, and awareness regarding the production and consumption of food. Students will have the opportunity to develop community leadership skills in promoting energy and water conservation, waste reduction, recycling, and local food connections. Participants will also plan and prepare dinners for the group, learn about nutrition and sustainable farming practices, and develop cooking skills. Students may also choose to grow food in the Mills College garden. No prior cooking experience is required.
Is there a program by which students are encouraged to and/or taught how to grow their own food?:
Provide a brief description of the program:
In its 6th year running, the Mills Community Garden hosts members of the campus and local community in growing healthy, seasonal food while engaging in an inclusive, positive community space. The garden provides opportunities to learn how to plant seeds, water, harvest, manage pests, and more, while remaining in balance with natural cycles and patterns. Short talks about relevant subjects are provided throughout the semester. At times there are also opportunities to prepare and enjoy meals from the garden! No experience is required and everyone is welcome.
Data source(s) and notes about the submission:
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