| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.61 |
| Liaison | Tony Gillund |
| Submission Date | May 9, 2017 |
| Executive Letter | Download |
The Ohio State University at Newark
IN-25: Innovation B
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Jacqueline H. (Jackie)
Parrill Vice President for Institutional Planning and Human Resources Development Human Resources and Planning |
Name or title of the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
As a progressive measure in supporting healthy eating and nutritional education, Dining with the Dean was developed on The Ohio State University at Newark campus. The program’s aim is to have students take advantage of the campus’s apartment-style residence halls that include full kitchens and to help them gain skills in preparing healthy food. In partnership with campus dining services, the dean/director of the campus demonstrates to students easy, healthy, and budget-conscious recipes that students might prepare in their dorms. This concept gets groups of 15-30 students from the campus residence halls involved in cooking, provides students with skills such as knife skills, and offers suggestions for recipes including fresh and healthful ingredients. Participating students also receive aprons as part of their program participation. Future plans include expanding the program to include all students (not just residence hall students) as many of the campus’s students live in apartments off campus and could benefit from the program, including a scavenger hunt to a local farmers’ market, including a sustainability component into the program, and inviting partners such as grocery stores, Extension offices, etc. to participate in the program.
We are excited to note the measures taken as Innovative in nature and continued steps in the right direction for a more sustainable future!
Which of the following impact areas does the innovation most closely relate to? (select up to three):
Food & Dining
A letter of affirmation from an individual with relevant expertise or a press release or publication featuring the innovation :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.