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Fall projects and events focused on food

October 26, 2012

The Rot or Not? display in Bird Library.What does a sustainable food system look like? Just ask the students from a variety of disciplines who are working on educating the University community about issues such as hunger, food justice, local food sources and nutrition.

For a taste of how the campus is focusing on food, check out the following projects that are being developed in conjunction with SU Showcase and the upcoming Nov. 13 University Lecture on “Food Politics” by Marion Nestle.

  • Students from all disciplines are invited to register for the one-credit “What’s on your Plate?” food action workshop, Participants will attend Nestle’s lecture and a subsequent panel discussion, and develop action projects related to local food issues.
  • A team of students in Prof. Rick Welsh’s “Food and Society” class are tracking their food consumption and evaluating the environmental and health impacts.
  • Students in Prof. Jolynn Parker’s Honors “Food Stories” class developed three projects to engage the community on topics of food production, hunger and nutrition.
    • “A Capella Against Hunger,” an a capella concert to benefit Food Bank Central New York, will be held on Dec. 1 at 7:30 p.m. in Hendricks Chapel. Tickets are on sale at the Schine Student Center Box Office for $4 for students, $6 for staff and the public, and at the door on Dec. 1 for $6.
    • Rot or Not?" is a display in Bird Library that tracks the source, production and shelf life of meals from McDonalds, an SU dining hall and one prepared using ingredients from the Regional Market. All are invited to visit the display and take a short survey about local and organic foods. 
    • A third group is developing an on-line cookbook emphasizing local, seasonal foods for off-campus students in the University area.
  • Newhouse student Evan Dinger is producing a video about Prof. Evan Weissman’s “Farm to Fork” course, in which students visit farms and local grocers and prepare meals using a variety of local produce.
  • The SUstainable CommuNitY Film Series will show its final feature “Food, Inc.” on Nov. 15 in the Hendricks Chapel Noble Room. Afterward, a discussion led by Prof. Tom Perreault of Geography and Prof. Rick Welsh of Food Studies will facilitate a conversation around the documentary’s sustainability implications.
  • SU Food Services will offer a local foods meal in the dining halls on Nov. 8.

"Connecting the dots" to link and spotlight these diverse food-related events is a project of SU Showcase, which is partnering with the University Lectures and other major campus events to enhance their impact and promote sustainability education across the disciplines.

© 2012 Syracuse University