Saint Louis University will host the seventh annual Garden to Tables Food Day from11 a.m. to 1 p.m. Thursday, Oct. 26, in the Garden to Tables garden at the corner of Compton and Rutger on the university’s medical campus. The event is a result of a partnership of Saint Louis University’s Department of Nutrition and Dietetics, the City of St. Louis Department of Health and Les Dames d’Escoffier International. Food Day is designed to promote sustainable, healthy and just agricultural practices as well as an overall healthier St. Louis community.
Last year’s Food Day event featured Millie Mattfeldt-Beman, Ph.D., as the keynote speaker. Mattfeldt-Beman, who had recently retired from her position as chair of SLU’s Nutrition and Dietetics department, spoke about the work that she and others had done to advance the university’s nutrition program and help the city of St. Louis to be healthier and provide access to healthy foods to food deserts in the city. After speaking, Mattfeldt-Beman was awarded the title of “Local Food Hero 2016”.
This year’s event will also feature a local speaker, to be revealed at the event. After presenting the keynote speaker with an award, the event will move to the garden where there will be several stations teaching about food deserts and food access, composting and vermiculture, how to get involved with efforts to fight childhood obesity and the process of growing and promoting healthy and sustainable food that uses humane agricultural practices. With each station, there will be a menu item served using local produce.
Lauren Landfried, assistant professor in the Department of Nutrition and Dietetics, believes attending this event will help others realize how they can make a difference in the community.
“It is important to get involved in Food Day because, by doing so, you are making a statement that sustainable, healthy and affordable agricultural practices are important,” Landfried said. “Participants can interact with the people ‘on the ground’ making a huge impact in the St. Louis food scene. Organizations like Campus Kitchen, EarthDance, Operation Food Search and others that promote the mission of Food Day will be there offering ways for participants to be involved. It will be a great day.”
Garden to Tables Food Day is open to the public; it is free to enter and have samples; however, guests that would like to enjoy the meal have a fee to pay ($5 for students, $10 for non-students), and can do so at the SLU Marketplace.
For more information, contact Lauren Landfried at email@example.com.