Since 2002, the Department of Nutrition and Dietetics has included a sustainable food systems curricular thread. From using local ingredients in dietetics course classes to receiving grant funding for projects such as Healthy Eating with Local Produce (H.E.L.P), the Nutrition and Dietetics Department is committed to supporting sustainable-based efforts. Take a look below at some of the many exciting projects below:
**Further orchard training opportunities to come in the near future.
The Nutrition and Dietetics Department hosts a Culinary Camp for kids during the summer. The camp teaches kids about sustainable food and practices.