Food Week Begins - Hobart and William Smith Colleges
The HWS Update
Teaching colleague Ben Gamache explains the purpose of the existing garden as students prepare to expanded the existing vegetable garden for new garlic beds.

Food Week Begins

HWS Food Week kicked off on Sunday, Oct. 23 as an extended celebration of Food Day, a national event recognizing the changes needed in our diets and food policies at the local, state and national level.

The week included a variety of programming, including a cook-off hosted and judged by the Sustainable Foods Club, a Haunted House and Apple Fest in Coxe Hall and multiple service opportunities. One of the culminating events of Food Week was the biannual HWS Farmers Market on the front patio of the Gearan Center for the Performing Arts, which featured 11 local vendors selling seasonal vegetables and fruits, honey, maple syrup, tea, bread, baked sweets, and specialty oils and sauces. Inspired by the national-celebration of Food Day, HWS has continued the tradition of bringing a week’s worth of food-themed activities to campus.

“Food Week connects each and every one of us on multiple levels,” said Finger Lakes Institute Food Systems Program Manager Sarah Meyer.

On Food Day (Oct. 24) at the Chefs Share Community Luncheon, five local chefs shared their harvest with 113 guests of the Geneva Community Lunch Program. The special event was held in conjunction with the HWS Fribolin Farm’s Chefs Collaborative Garden project in which food was grown by regional chefs since May for charitable use and hunger relief in the Finger Lakes.

Alyssa Kelly ’19, student leader of the HWS Real Food Challenge, used the campus-wide celebration as an opportunity to inform people about how their choices as consumers influence human and animal rights, institutional sustainability practices and local farms. Kelly coordinated a hashtag (#HWSRFC and #HWSFoodWeek) photo contest with Finger Lakes food prizes to engage HWS students in celebrating food, while recognizing their personal consumer practices and food advocacy opportunities.

Soren Anders-Macleod ’18, president of the HWS Sustainable Foods Club agreed.

“Getting the word out about sustainable foods and how our campus can foster environmentally friendly growth is critical,” said Anders-Macleod. “Food allows people to be connected; cooking and sharing a meal together can create a sense of community and shared experience on our campus.”

To view the full itinerary and a Instagram feed of how the HWS community got involved with Food Week, visit: http://www.hws.edu/studentlife/hwsfoodweek.aspx

The events were coordinated by the Finger Lakes Institute, HWS Fribolin Farm, HWS Real Food Challenge, the Sustainable Foods Club, LOFT House, the Office of Spiritual Engagement, the Office of Student Activities, Sodexo Dining Services, and the Sustainable Community Development Program.

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