|Submission Date||May 14, 2014|
Sustainability Project Facilitator
Division of Operations
In GW's Ecosystems Enhancement Strategy, the university commits to integrating food studies into its curriculum and other research initiatives at the university. Some key indicators to measure progress against this target include the number of food-related courses offered and/or the amount of research funding directed towards food studies.
Classes at GW may touch on issues of food and food production, and there are plans to expand this type of curriculum into the future. A list of current courses that touch on sustainability, health and food are:
1. AMST 1000: Food Politics taught by Phyllis Palmer
2. FA 2179: Slow Food Photography taught by Christin Boggs
3. GEOG 2133: People, Land and Food taught by David Rain
4. HONR 5701: The World on a Plate by Chef Jose Andres
5. BISC 1005: Biology of Nutrition and Health taught by Hartmut Doebel and Tara Scully
6. EXSC 1114: Community Nutrition taught by Lisa Goodson
7. EXSC 2119: Basic Nutrition taught by Nancy Katz
8. HLWL 1116: Lifestyle Nutrition taught by Melissa Orman
9. HLWL 1101: Food Systems & Public Health by Martelle Esposito
1. FA 6279: Slow Food Photography by Christin Boggs
2. LAW 6408: Food and Drug Law
3. PubH 6482: International Food and Nutrition taught by Charles Teller and Uriyoan Colon-Ramos
GW's Ecosystems Enhancement Strategy commits the university to highlight the produced origin of all food served in GW run venues to raise awareness of GW's impact on local and global food systems. GW commits to raising community awareness about nutrition and environmentally-friendly farming and eating practices.
Labeling on prepared food at GW features information about sourcing and whether items are organic or local. In February 2012, the Office of Sustainability partnered with several student groups, Sodexo and Campus Dining to host a Meatless Mondays promotion month long. During the month students received information about the health and environmental benefits of eating meatless, and they earned stamps on a punch card towards raffle prizes. Meatless Mondays will once again be promoted in the Spring 2013 semester.
The student group the Food Justice Alliance is the most active sustainable-food group on campus. Through their work with two on-campus gardens they help to promote eco-friendly food to their peers. Additionally through engagement activities during orientation, students learn about the different food options. GW's card program is accepted at numerous healthy-vendors including Whole Foods, Sweet Green (organic and local-friendly salad bar). New in 2012, the card is also accepted at the neighborhood farmer's market which runs from April-November.
The Urban Food Task Force unites faculty, students, staff, and volunteers who share an interest in healthy eating, sustainable food production and food policy.
Under the leadership of President Knapp’s wife, Diane Robinson Knapp, who is a nutritionist, the task force is working to identify and recommend ways to support scholarship, instruction and information on sustainable urban food policies, healthy eating and food preparation, and healthy and sustainable food choices for students, faculty and staff.
With events like George Washington’s annual Apple Day, in which teachers give apples to students, and the Eye on Food film series, the task force is also expanding and communicating knowledge of healthy foods, food preparation, on-campus food choices, the carbon ‘food-print,’ composting, edible landscaping and sustainable eating.
Another key achievement is a partnership with Founding Farmers to study honey bees at six new hives on the Foggy Bottom Campus, advancing George Washington research and biology studies – and eventually yielding honey for the restaurant.
The Graduate School of Education and Human Development is also working on developing and implementing a public school curriculum that uses food as a central organizing theme for inspiring and informing young students engaged in the study of science, history, and many other fields.
Additionally, the university chef has hosted several "Ask the Chef' sessions to highlight healthy cooking preparation methods, and will host a cooking demonstration in summer 2012.
The GroW Gardens
GW is home to an urban garden- GroW on Foggy Bottom. The garden is a collaborative project that brings together students, faculty, staff and the community to engage in growing food in an urban environment. The garden was the 2011 recipient of a Nature's Path Gardens for Good grant, and the award will be used to expand and enhance GW's existing garden. All of the produce from the garden is donated to Miriam's Kitchen, a local soup kitchen in the area. The Food Justice Alliance (more information below) has been instrumental in seeing these projects take form.
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