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The food group works to address the sustainability of the food systems used by the OSU community, and bridge the disconnect between people and their sustenance.
University Food Assessment
In an effort to increase and track sustainable food purchases, this assessment sought to compile a comprehensive set of data about current institutional practices at Oregon State University relating to food. Through detailed analysis, this data could allow the University to establish essential baseline measurements on food procurement. As a result of this assessment, OSU would be better equipped to:
Due to the scope of the project, it was passed off to the 2013 academic staff for completion.
Sustainable Cooking Series
This series of events was extremely popular when it debued in 2010. The SSI is working hard to bring it back, not only to provide Oregon State University students with opportunities to make and eat delicious food, but also to equip them with the necessary knowledge and experience to make thoughtful food choices, for their own health and for the health of the planet. We will prepare healthy whole grain and plant-based meals using seasonal, local, and organic foods. In addition, the classes will provide students with transferable cooking skills, basic recipes that can be prepared on a limited budget and minimal time, and education on why and how to eat sustainably.
Edible Container Gardening Workshops
These hands-on planting workshops taught students how to start and maintain their own edible container garden. In addition to empowering students with the skills to grow their own food in limited spaces, the workshops aimed to reestablish the connection between farming, food and health.
In partnership with UHDS and the Corvallis Environmental Center’s Edible Corvallis Initiative, the SSI provided harvest-of-the-month tasting tables that featured local produce in UHDS dining centers.
Sustainable Cooking Classes
Held monthly, the cooking classes featured fresh, local, in season, organic ingredients, and taught participants both general cooking techniques and specific recipies. Classes were led by Iris Briand, and were held in Snell Kitchen.
Student Run Food Co'op / Sustainable Food Cart in Cascadia
While we weren't able to implement either of these projects, we did make significant progress in exploring the possibilities for creating more sustainable food purchasing options for students. These projects are both ones we would love to pick up again if possible.
To help us integrate food into our meetings, we interspersed regular meeting times with monthly potlucks at a member's house. In addition to sharing delicious food, we played games and got to know each other better. This is a great way to strengthen group relationships, while having lots of fun!
Educated students about healthy options and the Local 6 campaign. Handed out free food and guides to eating sustainably. Locations were inside UHDS dining centers and at Dixon.