This week, the Hobart and William Smith Colleges’ campus will celebrate Food Day, a nationwide celebration of healthy, affordable and sustainable foods, with events and activities on Wednesday, Oct. 23 and Thursday, Oct. 24. HWS joins more than 330 college campuses in 46 states across the country celebrating “Eating Real.” Some of the events include an open forum with farmers and business owners, a screening of “Ingredients,” a campus farmers market, and a 100-mile meal in Saga Dining Hall.
“Food Day is about educating and bringing awareness to everyone on campus that we’re a rich agricultural region,” says Sustainability Manager Adam Maurer.
Real Food Challenge, the largest national student organization committed to building a just and sustainable food economy, collaborated with Center for Science in the Public Interest (CSPI) to coordinate the day of action on campuses nationwide. Food Day events of all kinds will be documented through a nationwide “photo action,” tagged with #TheRealFoodMovementIsHere. According to Real Food Challenge, the photo stories aim to reclaim the mainstream dialogue about agriculture and food in the United States by highlighting the work young people are doing to guarantee a sustainable and just future.
According to the Food Day website, Eating Real is about healthier eating habits that contribute to a more sustainable food system. Members of the community can learn more about Eating Real on Wednesday, Oct. 23, through a screening of the film “Ingredients” in the Geneva Room from 7 to 9 p.m., followed by a student-led discussion.
A farmers’ market will be held on Thursday, Oct. 24 from 11 a.m. to 2 p.m. outside Scandling Campus Center to celebrate and raise awareness for local agriculture. There will be a variety of local farmers and vendors from the Finger Lakes region offering local fruits, vegetables and other edibles. Additionally, students from the sustainable foods club, Real Food Challenge working group, and HWS classes will be tabling to promote their individual causes and opportunities for getting engaged in the campus and local food movements.
Also on Thursday, the Colleges will host the “Real Food, Real Talk” open forum from 7 to 9 p.m. in the Sanford Room of the Melly Academic Center. The open forum panel will include a variety of food vendors from the Finger Lakes region that sell food in different ways, including CSAs, direct sale, restaurants and through institutions. The purpose of the discussion is to offer insight to the challenges and limitations some farmers, business managers, chefs, and others endure in an attempt to promote sustainable economies and a strong local food system. Panelists include: Tatiana Bruno ’05, restaurateur; Andy Fellenz, Fellenz Family Farm and CSA; Hope Galens, Galens Homestead Acres; and representatives from Sodexo Dining Services, among others.
There will also be various events in Saga Dining Hall on Food Day, one of which is the 100-Mile Meal. Foods grown within 100 miles of campus will be served at the two serving stations in the center of the dining room; one station will have a vegetarian meal made from local farms and the other will have meat.
“The 100-Mile Meal is a celebration of all the kinds of products and produce that we have here in the Finger Lakes region,” explains Maurer.
Other events in Saga include Weight Food Waste and Trayless Saga. On Thursday, Saga will weigh all the food that is thrown away to help raise awareness of the waste generated.
Bringing Food Day to HWS has been the joint effort of many HWS groups, including the Finger Lakes Institute, the Environmental Studies Program, the Office of Sustainability, the Sustainable Foods club, the Center for Community Engagement and Service Learning, and the student-led Real Food Challenge working group.