The Food and Nutrition Department’s Wellness Initiative is continuing to develop this summer with an innovative partnership with the Northwest Agriculture Business Center (NABC) through its Puget Sound Food Network (PSFN) project to bring local foods to UWMC. The new partnership is a big step in the Wellness Initiative, a project with the goal of bringing healthier, more organic, local, and sustainable foods to UWMC’s patients and to the Plaza Café’s customers. The first purchase from the network, per Chuck Zielinski, director of Food and Nutrition, was one hundred pounds of blueberries f
Come Earth Week, students can expect to see the return of some warm weather, a campus-wide clean-up challenge, a Red Square celebration — and no meat.
On Monday, April 16, Housing Food Services (HFS) looks to kick off Earth Week with a plan that, for one day, will eliminate all meat products from the dining facilities in both the 8 and Terry Hall’s Eleven 01 Cafe.
Students can now expect to see the Student Food Cooperative (SFC) cafe in the new HUB since the SFC has agreed to partner with Housing & Food Services (HFS).
The SFC promotes awareness of the environmental, social, economic, and health impacts of the agro-food system.
Jessica Wallach, co-chair of the student-run cooperative, said SFC’s autonomy was the fundamental value in the process.
Climate warming caused by greenhouse gases is very likely to increase the variability of summertime temperatures around the world by the end of this century, a University of Washington climate scientist said Friday. The findings have major implications for food production.
At the Neptune Theatre last night, 10 food experts from the UW and around the region presented food history, knowledge, and customs that don’t involve trips to the grocery store.
The “Short Takes: What the World Eats” event, hosted by the Burke Museum and produced in conjunction with the Seattle Theatre Group, gave 10 speakers six minutes and 20 slides each to share wisdom ranging from eating insects to dumpster diving.
David Giles, P.h.D. candidate for the UW Department of Anthropology spoke with the intention of changing the way people think about trash.
Recipes that come boxed with fresh ingredients ready to cook? How about a monthlong incentive program inspiring a commitment to fresh local food? What would it take?
The class was Introduction to Interaction Design, Art 381, and the assignment Tad Hirsch gave his students was straightforward: Design a way to improve access to fresh local food on the UW campus.
The ASUW Board of Directors (BOD) has agreed to recreate the task force responsible for the launch of a food cooperative as an ASUW entity. An idea brought to the BOD by the UW Student Food Cooperative (SFC) triggered interest in bringing the co-op to campus.
“One of the big reasons why we decided to relook at this task force was that they changed the model of how they wanted to approach it,” ASUW Vice President Jocelyn McCurtain said. “Originally, they wanted to have a kitchen in the south campus.”