Day 17

Dining

SPONSORED BY ANNIE’S HOMEGROWN

OVERVIEW

The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.” ~ Michael Pollan, American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism

What comes to mind when you think of your dining hall or cafeteria? Pizza? A meal with friends? Snacks between classes? How about a place where sustainable transformation can occur.

Schools like the University of California at Santa Cruz, Yale University, and Warren Wilson College are not only choosing FLOSN (Fresh, Local, Organic, Seasonal, and non-GMO) food for their students, but they are also reducing waste and conserving water and energy, truly transitioning dining halls from conventional to conscious.

Project Green Challenge has been a source of inspiration for many students to change their dining practices, including PGC 2015 Champion, Missy Martin. Missy grew tired of her inability to eat a FLOSN diet at her university, which sparked a petition on Change.org this summer. The petition voiced her demand that Belmont University change their practices to allow her and all students to opt out of unhealthy meal plans. Despite the success of her petition, and the validity of her request to protect her right to health, Belmont refused to change their practices. As a result, Missy chose to leave Belmont University in favor of a school that prioritizes the health and wellness of their students. Read this EcoWatch article where Missy shares her experience.

A dining hall represents so much; it is a space where practices like FLOSN and agroecology can be brought to life; where one can actively choose to support organic, non-GMO and fair trade; and where systems for composting and reusables can be utilized.

How do you feel about the food offerings at your school? Students and faculty are among the strongest influencers of dining policy. You have more power than you may think, so why not be the catalyst for change.

This challenge will allow you to put to use the knowledge gained thus far in PGC and work to transform one aspect of the food service on campus, one that matters to you personally.

CHALLENGE

Green

20 POINTS

THINK

Dining halls often provide at least a third (and frequently all) of a student’s daily food intake, so the quality of food and ingredients really matter. Unfortunately, campus dining often serves up the poorest quality food. We hope your PGC experience is informing and empowering you to change that picture.

 

CHALLENGE

Here are a few things to think about.

  • Are you satisfied with the food served at your school?
    • Share three reasons why or why not.
  • Research where your school sources its ingredients and food.
    • Do they have a contract with a BIG FOOD service company?
    • If so, which one?
  • Does campus dining at your school source any ingredients / food sustainably, such as from local farmers or a community garden on campus?
  • Think about your school’s dining service overall, from food to waste. Write down three practices or items that are NOT sustainable and briefly tell us why.

 

DELIVERABLES

Upload a PDF document with your responses. Please include your name (or team name), username, email address and school.

 

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_greener_2016.pdf)
  • Do not include # in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • Link images if possible
  • You will get a confirmation that your submission uploaded correctly. If you did not get a confirmation, please try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2016.

 

The deadline for entering this challenge has past.

Greener

40 POINTS

THINK

Thousands of schools across the country serve breakfast, lunch, and dinner to students. But schools mostly prioritize cost or convenience over nutritional value and food quality.

 

CHALLENGE

  • Research what your school has done to improve dining services. Share two ways your school has or could commit to a more sustainable food system that prioritizes both human and environmental health.
  • If you knew you couldn’t fail, what is one change you would make to your campus dining to make it more sustainable? What would it take to implement such a change?
  • Create a visual (poster, infographic, etc.) that tells the story behind your idea. Be creative! Think about the transformation you wish to see occur.
  • Post a picture of your poster to the social platform of your choice and caption it with your desired change tagging your campus dining services (if they have a tag). Include the hashtags #PGC2016 and tag @TurningGreenOrg and @RealFoodChallenge.

 

DELIVERABLES

Upload a PDF document with your responses and a screenshot of your Instagram post.

Please include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_greener_2016.pdf)
  • Do not include # in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • Link images if possible
  • You will get a confirmation that your submission uploaded correctly. If you did not get a confirmation, please try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2016.
The deadline for entering this challenge has past.

Greenest

0 POINTS

Up to 100 Points. Awarded at the Discretion of the PGC Team

Due on Wednesday, October 26, 2016 at 6 am PT

THINK

Real Food Challenge, our partner today, has inspired a global movement of students on college campuses to implement sustainable food practices in their dining halls. As a result, many schools are signing the Real Food Campus Commitment, a promise to buy at least 20% “real food” by 2020, using purchasing power to support a healthy and just food system. This initiative serves as living proof that students can use their voices to advocate for policies on campus that support local, fair, humane, and ecologically sound choices.

CHALLENGE

  • Check out Real Food Challenge’s criteria for real food dining. Has your school made the Real Food Challenge Campus Commitment? Find out here.
  • Do some research to find out if there is a food-related group at your school, such as a Real Food Challenge or Slow Food Campus Chapter. If so, share the name and president/faculty advisor of that club or organization.
    • Contact the group to set up a meeting and see how your efforts can be joined. Bring your visual to the meeting and share your ideas for a more sustainable dining experience. What projects do they have going on? Is this a group you might join to help them make progress?
  • If there’s no student group already committed to sustainable food, gather five friends or classmates that are passionate about sustainable food and could help develop your idea for change. It can be a food council! We are here to help support you!
    • Set up a meeting with your Head of Dining Services to share your idea for change. Inquire as the the barriers you would have to overcome, the resources you would need, etc.
    • Was the Head of Dining Services excited to hear you ideas? Will they offer support to you moving forward?
  • In a couple of paragraphs, tell us how your meeting, either with an existing group or the Head of Dining Services, went and plans for the future. Will you and your friends continue to bring this change to fruition?

 

DELIVERABLES

Upload a PDF document with your responses, a summary of the meeting you held, and plans for the future. Please include your name (or team name), username, email address, and school.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel_year.pdf (ex: kasie_shils_day1_greener_2016.pdf)
  • Do not include # in filenames
  • Please be sure to include all content for your submission in one doc
  • Do not upload a file bigger than 5 MB
  • Link images if possible
  • You will get a confirmation that your submission uploaded correctly. If you did not get a confirmation, please try again.
  • If your total points do not change, your submission did not load correctly and you will have to try again.
  • Send any questions you have to info@turninggreen.org
  • Don’t forget to post about the challenge and your learnings/doings on social media and tag us on Facebook @TurningGreen, on Twitter @TurningGreenOrg, and on Instagram @TurningGreenOrg and use #PGC2016.

 

The deadline for entering this challenge has past.