Building a Curriculum in Sustainable Food Systems and Entrepreneurship it has been a trip!

Transcription

1 Building a Curriculum in Sustainable Food Systems and Entrepreneurship it has been a trip! Mildred Mattfeldt-Beman PhD, RD, LD Steve Jenkins, Chef, Director of Food Innovation Center

2 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns

3 Build It and They Will Come Year Developments Incoming Students Disturbing trend noted among dietetic interns - they didn t know food Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 12 dietetic interns 3 undergrads 12 dietetic interns

4 Service Learning Teaching and learning strategies that integrate meaningful community service with instruction and reflection to enrich the learning experience, teach civic responsibility, and strengthen communities.

5 Build It and They Will Come Year Developments Incoming Students Disturbing trend noted among dietetic interns - they didn t know food Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture Established Culinary-RD Track in undergraduate program with sustainable food systems emphasis 12 dietetic interns 3 undergrads 12 dietetic interns 40 undergrads 18 dietetic interns 40 grads

6 Three E s Three core principles guide our sustainable food systems process model: Ecology Economy Equity (Social equity)

7 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 3 undergrads 12 dietetic interns 15 undergrads 18 dietetic interns 9 grads 50 undergrads 18 dietetic interns 3

8 Gardens to Tables Project Saint Louis University Department of Nutrition and Dietetics Funded by the USDA Community Food Projects: CSREES

9 Gardens to Tables Sigel Elementary School grades K-5 ~350 students 98% qualify for free or reduced lunch LatchKey program Predominantly African American significant international relocation

10 Gardens to Tables L Ouverture Middle School grades 6-8 ~200 students 76% free or reduced lunch AfterSchool Program Prepare and Share Predominantly African American High turn over

11 Gardens to Tables Lalumier Elementary School Grades K-5 ~3 349 students 96% on free or reduced lunch 98% African American

12 Teaching Gardens Students learn to grow plants from seed to harvest 18 raised beds at schools, ¾ acre at SLU Many types of fruits and vegetables (emphasis on heirlooms varieties) Curricular thread SLU nutrition education curriculum including service learning for the dietetic interns. DESE reviewed Missouri Assessment Program (MAP)

13 Gardens Enrich A Traditional Curriculum Math: Measure plants, Chart plant growth, Determine plant yield English: Keep journal of garden activities, Write about favorite garden delights Science: Recognize different plant varieties, Learn about bug species Social Skills boys still chase the girls with the worms! composting

14 Knives and Nutrition Prepare and Share Culinary Training Program for youth Prepare and Share

15 Garden Markets to Kids in the Market Garden Market: Cooking Demonstrations: adult learners Learning activity for latchkey Provides access to fresh vegetables at low price Kids learn how to harvest and prep veggies SLU students provided afterschool nutrition education Kids in the Market Learn from farmers Get to try new vegetables/fruits Get to work with student chefs

16 Grab Opportunities!

17 Gardens in Summer Need a Plan

18 Inclusive Gardens Partnered with : Physical Therapy Occupational Therapy Paraquad

19 ADA Sustainable Food System Task Force American Dietetic Association Sustainable Food System Task Force March 16, 2007

20 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools Healthy Eating with Local Produce Course in Sustainable Food Systems 3 undergrads 12 dietetic interns 40 undergrads 18 dietetic interns 40 grads 50 undergrads 18 dietetic interns 3 74 undergrads 29 dietetic interns 45 grads

21 Culinary Education/Training

22 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 3 undergrads 12 dietetic interns 40 undergrads 18 dietetic interns 40 grads 50 undergrads 18 dietetic interns Healthy Eating with Local Produce - Course in Sustainable Food Systems 74 undergrads 29 dietetic interns 45 grads 2010 Farm Connections with Illinois SARE now FRESH market Restaurant Management and Entrepreneurship Track Established 103 undergrads 34 dietetic interns 48 grads

23 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 3 undergrads 12 dietetic interns 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Healthy Eating with Local Produce - Course in Sustainable Food Systems 74 undergrads 29 dietetic interns 45 grads 2010 Farm Connections with Illinois SARE now FRESH market Restaurant Management and Entrepreneurship (RME) Track Established 2011 Initiate a SLU FoodCorps with VISTA s RME renamed Food Innovation and Entrepreneurship (FIE) 103 undergrads 34 dietetic interns 48 grads 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers

24 SLU Food corps SLU FoodCorps engaging community residents and decision makers to reconnect with their food system and those who grow, process, transport and market locally grown foods for the purpose of health and economic vitality in the Metro-East region. Marjorie Sawicki - Dept of Nutrition & Dietetics

25 Our first Culinary RD Masters Entrepreneurs!

26 Food Day (October 24, 2011,12,13,14)

27 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 3 undergrads 12 dietetic interns 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Funding to start up a food processing center for local foods 74 undergrads 29 dietetic interns 45 grads 2010 Farm Connections with Illinois SARE now FRESH market 2011 Restaurant Management and Entrepreneurship (RME) Track Established Initiate a SLU FoodCorps with VISTA s RME renamed Food Innovation and Entrepreneurship (FIE) Grant to build Geothermal High Tunnel 103 undergrads 34 dietetic interns 48 grads 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers

28 Geothermal Hoop House Worked with New Hope Clinic and SLU HR to develop programs to reduce health risk 2 graduate students have conducted research studies Initiated study with Department of Engineering to determine efficiencies and production potential.

29 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with emphasis on culinary, food identification and culture 3 undergrads 12 dietetic interns 2002 Birth of the sustainability curricular thread in all coursework in Nutrition & Dietetics 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Healthy Eating with Local Produce - Course in Sustainable Food Systems 74 undergrads 29 dietetic interns 45 grads 2010 Farm Connections with Illinois SARE now FRESH market Restaurant Management and Entrepreneurship Track Established 2011 Initiate a SLU Food Corps with VISTA Grant to build Geothermal High Tunnel 103 undergrads 34 dietetic interns 48 grads 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers 2012 Start to Recycle Today (START!) I, II, III 110 undergrads 34 dietetic interns 53 grads

30 SLU-START I, II, III Start To Actively Recycle Today! Completes the cycle: Gardens to Tables to Compost to Gardens to Tables to Compost Fully integrated into the curriculum! About 7 tons solid food waste per year!

31 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 3 undergrads 12 dietetic interns 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Funding to start up a food processing center for local foods 74 undergrads 29 dietetic interns 45 grads 2011 Initiate a SLU Food Corps with VISTA Grant to build Geothermal High Tunnel 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers 2012 Start to Recycle Today (START!) I, II, III Established Organic Urban Teaching Orchard RME renamed Food Innovation and Entrepreneurship 110 undergrads 34 dietetic interns 53 grads

32 Students taste-testing local products, Intern Rotation established

33 Tree Campus USA MDA Urban Orchard Grant SLU became an official site agreed to plant Edible options, N&D would add nutrition education and cooking/ demonstrations. Will be initiating community education programs for urban orchards this spring

34 Journal of the Academy of Nutrition and Dietetics Volume 113, Issue 2, Pages , February 2013

35 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 3 undergrads 12 dietetic interns 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Funding to start up a food processing center for local foods 74 undergrads 29 dietetic interns 45 grads 2011 Initiate a SLU Food Corps with VISTA Grant to build Geothermal High Tunnel 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers 2012 Start to Recycle Today (START!) I, II, III Established Organic Urban Teaching Orchard RME renamed Food Innovation and Entrepreneurship 2013 Shared Use Kitchen opened first clients Lydia House and Sweet Potato Project 110 undergrads 34 dietetic interns 53 grads 104 undergrads 34 dietetic interns 50 grads

36 Shared Use Kitchen - Value Added Product Development Sweet Potato Project

37 Build It and They Will Come Year Developments Incoming Students 1995 Disturbing trend noted among dietetic interns - they didn t know food 12 dietetic interns 1999 Launch of undergraduate degree with curricular thread in sustainable food systems, food identification and culture 12 undergrads 12 dietetic interns 35 grads 2002 Established Culinary Track in undergraduate program with sustainable food systems emphasis 40 undergrads 18 dietetic interns 40 grads 2004 Received USDA Funding Gardens to Tables established SLU s Teaching Garden and gardens at inner city schools. 50 undergrads 18 dietetic interns Funding to start up a food processing center for local foods 74 undergrads 29 dietetic interns 45 grads 2011 Initiate a SLU FoodCorps with VISTA Grant to build Geothermal High Tunnel 107 undergrads 34 dietetic interns 54 grads 1-2 VISTA Volunteers 2012 Start to Recycle Today (START!) I, II, III Established Organic Urban Teaching Orchard RME renamed Food Innovation and Entrepreneurship 2014 St. Louis Mobile Market 110 undergrads 34 dietetic interns 53 grads 104 undergrads 17 DPD 34 dietetic interns 5

38 The St. Louis MetroMarket A non-profit mobile grocery store designed to combat St. Louis area food deserts A Metro bus will be transformed to create a one aisle grocery store on wheels and provide access to fresh produce, meat, dairy, and staple goods. SLU Department of Nutrition and Dietetics: Aggregation and processing of local produce Culinary training program with Better Family Life Cooking demonstrations and nutrition education