International Foods, International Hunger & Sustainable Solutions!
As a part of Gators for a Sustainable Campus' week-long Food Summit for Sustainability, “Food Week” we hosted our2nd annual "Stop Hunger Now!" banquet--this semester it was international style!
We accepted donations of $5 in advance, by contacting us, or $7 at the door in order to help us continue our mission to use food sustainability to help those in need in the Gainesville community, as well as educate our community on food nutrition.
Everyone enjoyed a delicious assortment of international foods, along with music from all around the world, while we also learned about international hunger and 3 sustainable ways to solve this problem: buying organic/local food (like at the Farmer’s Market), supporting sustainable agriculture, and not wasting food - either eat it all or donate it to an organization like Campus Kitchens or St. Francis House who will use it to feed those in need!
There was about 40 people (members, volunteers, & friends) in attendance and everyone enjoyed mingling, eating delicious food of different origins, and engaging in an intellectual, powerful, & motivating conversation!
Thanks to everyone who came out and check out the slideshow of pics and the National blog about the dinner below:
This Saturday, April 24, The University of Florida will wrap up its 40 days of ChangeEvent, a campaign that encourages participants to be active both socially and physically through campus-centered events.
One of the university’s final sustainable events, led by the Campus Kitchen at the University of Florida, was centered around (of course) food. The Campus Kitchen used the 40 days of activities as an opportunity to host its food week, which took place April 5 to April 9.
As part of the “Food Summit for Sustainability” leadership team members and student volunteers threw a Stop Hunger Now banquet to raise funds and awareness. This year, the team went international.
The CKUF reserved a university hall basement and asked for $5 (advance tickets) and $7 at door for a banquet of international foods and a hunger presentation to rally the Gator community around the spirit of Campus Kitchens.
Future and current Campus Kitchen leaders Allison Gibbs and Nicole Johnson at the Stop Hunger Now Banquet
Those who attended sampled fare from around the globe: Asian stir fry with shrimp, spaghetti, a broccoli and cheese casserole, curry potatoes, green beans and corn, quesadillas and salsa, rice and beans, roasted turkey, grilled chicken breast, Mojo Picante chicken, salad, croissants, bagels, chow mein, chocolate cake, chocolate chip cookies and brownies.
A DJ played international music during the banquet, and later, about 40 attendees learned of international hunger and sustainable ways to solve the problem through an interactive presentation.
Below are some links to the videos the CKUF team showed: Eaten in One Week Vandana Shiva Al Jazeera English, food solutions Campus Kitchen overview
