University of California, Santa Barbara
EN-1: Student Educators Program

The Dining Common Internship program works with the University's Dining Services to improve current sustainable practices. Student interns research assigned projects, collect and input data, and provide recommendations to Dining services. Examples of projects that student interns work on include Sustainability Week, a week long celebration focusing on sustainable efforts where interns table in the dining commons educate students about sustainable food initiatives; Seafood Day, a program where interns educate students about the Dining Service's sustainable seafood program and engage with students on the importance of purchasing sustainable fish; and Earth Day, a program where interns educate students about a climate-friendly diet. In addition to tabling in the Dining Commons, student interns also develop educational brochures and PowerPoint slides for the programs. Student interns also assists in tracking dining utilities, such as the amount water, gas, electric, and food waste that are used by the Dining Services. This data is used to help the Dining Services work towards achieving more sustainable practices and to remain Green Business Certified. The students most effected by the Dining Commons Internship program are the students who have an active meal plan on campus and are directly exposed to the education opportunities provided by the Dining Services. Interns also table once per month during Green Mondays when interns engage with students about the nutritional and environmental benefits of consuming a vegetarian meal.

Currently, there are 4 student interns (student educators) who apply to participate in the program by submitting an application, resume, cover letter, and transcript.

Interns are expected to dedicate a minimum of 6 hours per week and commit to all three quarters throughout the academic year. During this time, interns are given the opportunity to work alongside professionals in the field and interact with Dining Services staff on projects. Interns are provided the necessary knowledge and training for projects as they are assigned. The interns are specifically trained to use Microsoft Publisher and CBORD, the Dining Hall food service program. Interns meet with Danielle Kemp, the adviser for the program, on a weekly basis, and there are multiple opportunities for one on one mentorships throughout the year. The students also reach out to their faculty adviser, David Cleveland, a researcher involved in sustainable agrifood systems, depending on the projects they are working on.

The University supports the program by providing a faculty advisor and allowing students to take the internship for credit.

The Health and Wellness Program strives to encourage sustainability through healthy living and buying locally sourced, organic food products. Health and Wellness Interns and Leaders are responsible for facilitating all workshops, marketing, tabling, events, and field trips. Interns are responsible for infusing UCSB with positive, proactive, evidence-based health and wellness messages and activities. Some past peer-to-peer outreach activities include educating students on Healthy Eating and Living (HEAL) that included spreading awareness of the importance of eating sustainable, locally sourced, organic food. The program provided fruit bowls on campus to students and worked with the local Bragg Health Institute to allow students to have access to sustainable, healthy foods. Health and Wellness Interns also educate students on how to practice smart, sustainable shopping at local farmers markets and work with the local food co-op. The program also works with the Residence Hall Association Leadership to select a Health and Wellness Chair (HAWC) in each residence hall to bridge Residential Life and Health and Wellness programs by providing information, programming, and resources to their peers. Each quarter, Health and Wellness interns and student leaders track the number of students that attend each event put on by the Health and Wellness program. These numbers are then totaled to approximate the number of students served by the program. All Health and Wellness programs are open to all students on campus, but the interns primarily target the undergraduate population and send staff representatives to address any requests from the graduate student population.

There are currently 15 student interns and 16 student leaders in the Health and Wellness program. Interns and Leaders are selected through an application process in addition to completing basic training, attending workshops, and completing a Health Specialty, a workshop in a specific healthy living topic. In addition to interns and student leaders, the Health and Wellness program also has Health and Wellness Chairs representing the program in undergraduate residence halls. These representatives are chosen by their peers living in the residence halls through an electoral process.

Student leaders in the Health and Wellness program receive 50 hours of training, on top of the intern training they need to apply to be leaders. Interns receive approximately 20 hours of training divided into three main categories: 8 hours health skills, 8 hours life skills, 4 hours intern skills.

The Health and Wellness program is paid with a mix of state funds through Student Affairs, small gifts, and student lock in fees. The University also supports the program by providing office space and staff.