ST. LOUIS -- Saint Louis University's Department of Nutrition and Dietetics will participate in National Food Day on Monday, Oct. 24. The SLU community is invited to enjoy lunch in the department's garden, located at the corner of Compton and Rutger, and learn about what local leaders are doing to promote healthy, affordable food that is produced in sustainable and humane ways.
"Our goal for the Gardens to Table Food Day is to teach participants how their food choices, like what they eat and where they get it, impact the world around them," said event organizer Lauren Landfried, a grant writer for the department of nutrition and dietetics.
Lunch will be served in the garden from 11 a.m. to noon. For $4, participants will feast on a lunch of locally grown and produced treats including: pulled pork sandwiches made with pork from Heritage Acres Farms and barbecue sauce from Pappy's Smokehouse; bean and beer soup using beans from Bellews Creek Farm and beer from Schlafly Bottleworks; Dixie's baked squash made with squash from Three Girls and a Tractor Farm; a farm-fresh salad using produce from Berger Bluff Farm and fresh herbs from the department's organic garden; and sweet potato cookies with sweet potatoes from Schuetz Farms.
In addition to lunch, leaders from SLU's Department of Nutrition and Dietetics, St. Louis Food Policy Council, Healthy Youth Partnership, Slow Food St. Louis, Local Farmers and others will be on hand to talk about their efforts and how others can get involved.
Following lunch, keynote speaker Russ Kremer will talk about the importance of the sustainable agriculture movement. Kremer, who is the co-founder and president of Ozark Mountain Pork Cooperative, has spoken out against industrialized pig farming and was featured in the documentary, Fresh.
Registration is required and can be completed online at http://foodday.org/participate/event_memberships/attend/273. For more information about the event, contact Lauren Landfried at firstname.lastname@example.org.
About SLU's Department of Nutrition and Dietetics
Long before green was trendy and Michelle Obama brought gardening to the White House, Saint Louis University's nutrition and dietetics program was on the forefront of the healthy food movement. The innovative program is the only one of its kind, combining the study of nutrition and dietetics with culinary arts and a focus on sustainable food systems.
The department also has collaborated with area schools for more than 20 years to teach students how to eat healthy and be healthy. In 2002, they decided that classroom lessons weren't doing enough to fight the childhood obesity epidemic. Working with local elementary schools, chefs, area farmers and other organizations, SLU developed the Gardens to Tables program, a hands-on learning program that incorporates gardening, cooking and lessons on healthy eating. Over the years the program has expanded beyond SLU's garden to gardens at the individual schools.
According to Millie Mattfeldt-Beman, Ph.D., chair of the department of nutrition and dietetics at SLU, the Gardens to Tables program is successful because when children grow vegetables they're more likely to eat them. And when they share new recipes with their families, that makes an even bigger impact.
Learn more about the Department of Nutrition Dietetics.