Day 7

Food

SPONSORED BY AMY’S KITCHEN

OVERVIEW

“This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain’t normal.” ~ Joel Salatin, Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World

Food is at the core of everything we do. As fuel, food energizes our minds and bodies, giving us the power to conquer both mental and physical feats. As medicine, food affects our wellbeing, nourishing us with the vital nutrients necessary to boost moods and fight disease. As an experience, food has the power to unite people; connecting loved ones, strangers and even diverse cultures together to break bread. With this in mind, it’s evident that what we choose to put into our bodies directly impacts our health, economies, communities, soil, and planet. Yet, not all foods are created equal.

Despite all the progress we’ve experienced in the last century, food has actually lost what makes it special. Somewhere along the way, our fast-paced, on-the-go lifestyle has created a culture that prioritizes convenience over quality. As a result, and at the expense of human and environmental health, today’s “Frankenfoods” (i.e. packaged meals made with pre-cooked, overly processed, nutritionally void, and chemically laden ingredients) are dominating our pantries and grocery stores.

The shift back to a more traditional food system is vital if we want to ensure that the growing population and future generations are fed, nourished and healthy. Yet, access continues to be a major obstacle in our quest for food justice. Despite that 805 million people in the world are food insecure, one third of all food produced globally goes uneaten. And that’s not even the half of it. The environmental and social impacts of food waste are wreaking havoc on our planet. In fact, if it were a country, food waste would be the third largest emitter of greenhouse gas emissions, right behind China and the United States.

The good news is that we’re in the midst of a real food revolution! Consumers (just like you) are creating solutions to global food challenges and are demanding their right to know what’s in their food, who grew it, how it was grown, and where it came from. We’re slowly (but surely) remembering that food is at the core of our diverse cultures and traditions, having united families, friends and strangers around the table for centuries.

So how can you contribute to the real food movement? The power is in your hands – right at the tip of your fork. Whenever possible, choose organic, non-GMO, pasture-raised, grass-fed, biodynamic, and sustainably grown food. Opting for food grown with integrity might seem like an insignificant choice at first, but over time, your buying habits add up in massive ways.

To get started, check out today’s GOOD READThe Center for Food Safety’s “5 Cool Foods Principles” and programs like Turning Green’s The Conscious Kitchen.  This unprecedented program partners with schools to implement meals based on five foundational terms — fresh, local, organic, seasonal, and non-GMO (FLOSN). These terms set the intention for purchasing and serving food that prioritizes people and planet. The Conscious Kitchen is a far cry from the school food that is status quo; overly processed, pre packaged and heat-and-serve options.

CHALLENGE

Green

20 POINTS

THINK

What does it mean to be a responsible consumer? Well, for starters, it means being informed about and understanding food labels and terminology. Here are a few things to think about as you get started on your own food journey.

Where did my food come from? Who grows it? How does it get to my plate?

CHALLENGE

  • Using the Lexicon of Food website, list four terms that you would like to know more about.
  • Share their definitions and how they relate to the global food economy.
  • Design a creative visual and integrate your terms and definitions. Look here for some inspiration!

 

DELIVERABLES

Upload a PDF Document with your responses and visual. Include a screenshot of your social media post, along with any comments it got. You must include your name (or team name), username, email, and school or it will not count for points.

Submission Guidelines

  • Please submit all entries as PDFs – no word or pages docs.
  • Please save filenames using the following format: firstname_lastname_challengeday_challengelevel.pdf (ex: kasie_shils_day1_greener.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

What you buy and who you buy it from matters a lot. In the quest for food justice for all, it’s important to vote with your dollar for a food system you believe in. All too often people compromise health for cheap, poor quality food. Start with a few small changes, and become a part of the sustainable food revolution.

CHALLENGE

Ready to put your cooking skills to the test? Using the Conscious Kitchen FLOSN criteria as your guide, prepare a delicious meal for yourself and at least three friends.

  • Make sure you’re familiar with FLOSN before planning and preparing your meal.
  • Your menu must include an entree, dessert, and beverage using as many FLOSN ingredients as possible.
  • Here’s the catch — your meal must cost $4 or less per person. Shopping at the farmer’s market (go late when prices come down), buying in bulk, foraging, and taking advantage of special deals can help lower the price of food. Use websites, like Local Harvest, to help you identify nearby markets and farms.
  • Invite your friends. The more friends, the further your money will go.
  • Estimate your food costs and your budget. Feel free to ask your friends to each pitch in $4 for a great meal.
  • Minimize waste. Make a plan for any remaining food scraps.
  • Document all stages with photos and/or video.
    • Where did you purchase your menu ingredients? (show us the farmer, the grocery store etc)
    • Who helped prepare the meal? (lets meet your friends)
    • How do you plan to manage the waste and/or leftovers?
  • The most creative and innovative main, side or dessert will be included in The Conscious Kitchen Cookbook.
  • Post a picture of your #FLOSN meal to Instagram and caption it with your thoughts on the experience and a recipe of a meal item. Tag @TurningGreenOrg and use the hashtags #PGC2016 and #FLOSN.

 

DELIVERABLES

Keep in mind that since this is a 2 day challenge, you have until the end of the second day to send in your deliverables.

Upload a PDF document with a full report, including your meal prep, menu, recipes, ingredients, instructions, and plans for leftovers and waste. Include 3 photos and/or a short video (2 minutes or less) from the feast, along with a screenshot of your social media post. 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.pdf (ex: kasie_shils_day1_greener.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

60 POINTS

Due on Monday, October 17, 2016 at 6 am PT

THINK

More and more of us are demanding FLOSN food. Farmers are growing it and chefs are preparing farm to fork cuisine. With passion and deep commitment to the land, soil, waterways and community, they’re transforming local foodsheds.

A foodshed is defined by the flow of food and resources within an area – food flows from farm to fork; the land it grows on, the route it travels, the markets it passes through, and finally, the table it lands on. Even though nowadays the food market is global, buying from local farms and grocers is vital to supporting local communities and economies.

CHALLENGE

  • Create a map of your local foodshed.
    • Identify 7 links that might include local farm stands, farmer’s markets, local/organic independent grocers, co-ops, CSAs, farms, or any businesses that produce or sell FLOSN foods within 50 miles of your school/home.
  • Identify one chef, farmer, or business owner that you’ve included in your map. Contact the person you selected and set up an in person interview.
  • During your visit:
    • Take a photo of the person you are interviewing.
    • Record a video (max 2 minutes).
    • Questions:
    • What is your vision for a sustainable food system?
    • Surprise us with two more compelling questions of your choice
    • Request a favorite recipe made with locally sourced ingredients and include instructions.

 

DELIVERABLES

Upload a PDF Document with your map and responses. Include the complete profile of your individual and the video of your interview. Please include your name (or team name), username, email, 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.pdf (ex: kasie_shils_day1_greener.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.

Extra Credit

0 POINTS

Up to 150 Points. Awarded at the Discretion of the PGC Team

Due on Friday, October 28, 2016 at 6 am PT

Think

The only way we think real change happens on campuses is when passionate and empowered students (you!) lead that change. How many times have you complained about a lack of access to healthy food options on your campus? Now we are asking you to do something about it and we will help support you in any way that we can!

Challenge

Now is your chance to come up with ideas, solutions. Enlist 6 passionate foodie friends to help you develop a green food initiative that addresses an issue unique to your school.

  • Using the progressive dinner prize you won in either the greener or greenest challenge, host a dinner with your enlisted friends to:
    • Engage them in a discussion about the food being served on your campus and how it can be improved.
    • Devise a strategy and plan for how to approach and create your green food initiative.
  • Once you’ve created your plan, set up a meeting with your school dining hall leadership to discuss the possibility of implementing your idea and don’t give up.
  • Post a picture of your progressive dinner on Instagram with hashtags: #amysoncampus #PGC2016. Caption it by sharing the idea behind your green food initiative for your school campus.

 

DELIVERABLES

Upload a PDF Document with a summary of what you discussed at your Progressive Dinner and the meeting with your school dining hall leadership, the strategic plan for your green initiative, and photos from your Progressive Dinner with a screenshot of your social media post. Please include your name (or team name), username, email, 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.pdf (ex: kasie_shils_day1_greener.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.