Gustavus Kitchen Cabinet
September 22, 2014
Lisa Heldke, Jim Dontje, Steve Kjgellren, Paul Matzke, Meghan Krause, Shari Jacobson, Katie Feterl,Sammi Minick, Sam Panzer (Student Senate), Saskia Raether, (Greens) Mark Hanson, Margo Druschell, George Elliott
Reviewed Purpose and Mission of Kitchen Cabinet. See attached. Steve and Lisa reminded us this is a very open group and we want you to come to the table wearing whatever hat you wear on campus and sharing your message.
Updates from Steve
Kelsey Timmerman – Producers and Farmers were invited to campus the day Kelsey spoke. In regards to farmers participating we did not have as good of turnout as we had hoped because, well, they are busy this time of year. Tiny Footprint coffee, MVAC who coordinated the Food Hub was represented as well Ferndale Markets (free range turkey), and Molly did a display of Fair Trade clothing. We can build on this event in the future if students are interested.
Coke Grant – Information on the grant process and funding is now available. Steve explained the history of the Coca Cola grant; we are in our third year of a seven year contract with ability to renew for another 3 years. The grant is 20,000 a year and this has been a unique way to partner with a corporation. Our students have benefited not only from learning about the grant process but having services made available to them on campus such as the bike service station, light boxes in the library as well as educator
Summer Intern – Torin Dougherty was our intern for the summer. Torin wanted to help us do a better job of composting, recycling and getting the gustieware back from buildings around campus. Dining Service spends 40,000-50,000 dollars a year in replacing plates, forks, glasses and gustie ware. Torin investigated how we might get some of our dishes and gustieware back in to circulation. Torin was able to take the time to have conversations with staff around campus and spend time walking the buildings looking around to where we currently recycle and if the current system was being effective. Overall he was able to assess our current situation and make recommendations. Most of it was common sense stuff – placing bins that are accessible, making them all look uniform so you can recognize it anywhere on campus. We have been better at putting bins out in the residence halls. We are now collecting gustieware twice daily. It is more cost beneficial for us to employ a student to do this vs. continuing to purchasing new gustieware.
College Rankings – we were again ranked by College Prowler that is now known as Nitch. It is not a huge sample of students, and we are unsure how students are solicited to provide their feedback so it does have its drawbacks. None the less, we are still excited to rank high on the list.
Food Studies Conference Report – Sammi, Lisa and Steve presented at this conference in Vermont. Sammi shared that the report was started back in February and professors were asked how they use food in classrooms, how food is related to liberal arts. Food is a good tool to use to meet a lot of objectives in a liberal arts education. The conference is an academic conference with people participating from all different disciplines.
At the end of last year Kitchen Cabinet asked members to think about what they would like to see worked on in the Kitchen Cabinet for the future.
Fair trade campus initiative – Margo noted that the Student Fair Trade Gustavus group started last spring. Gustavus is working towards becoming a Fair Trade campus. Brian Konkol is the official advisor and Margo is helping around the edges. The Kelsey Timmerman event has helped to move this initiative forward. A fair trade fashion show was well attended. Kitchen Cabinet is in support and Margo wanted to make sure we keep the Fair Trade movement in our thoughts and efforts.
Well-Being Perspectives– Meghan also sent us some information of what she is interested in highlighting this year. Our campus was surveyed last year (NCHA survey) and these areas were noted in the survey. There was a 30% response rate campus wide to this survey with it being about 60% of females responding, 40% of males responding.
A few of the survey areas to highlight:
Fruit/Vegetable consumption:
49.9% respondents reported eating 1-2 servings of fruits and vegetables per day
38.7% respondents reported eating 3-4 servings of fruits and vegetables per day
7.9% respondents reported eating 5+ servings of fruits and vegetables per day
Nutrition Education:
23% respondents reported not receiving information about nutrition
65.5% respondents reported wanting to receiving information about nutrition
BMI:
2.9% respondents reported having a BMI of <18.5 (Underweight)
66.9% respondents reported having a BMI of 18.5-24.9 (Healthy Weight)
22.5% respondents reported having a BMI of 25-29.9 (Overweight)
Areas to consider:
Reduce on-campus access to and availability of calorie-dense and nutritionally empty foods. This may be an area of opportunity in the snack area to change a few items being offered.
Continue to increase on campus access to water and low calorie beverages.
Develop and promote College wide food guidelines for Gustavus facilities and sponsored events.
Implement a promotional campaign to drive awareness for iPad-based, point of decision information in the Market Place that also makes healthier food and low calorie beverages more appealing.
In regards to water and beverage consumption Well-being can partner with their Athletic Training interns and further explore this concern on campus or see if it is a concern.
Food guidelines for events can be a conversation to explore further with key members of Dining Service. Many Cabinet members noted that perhaps students, faculty and staff are not aware there are other options to offer at events that don’t include high sugar, high fat foods.
It appears there are many opportunities here to collaborate and continue educating the campus community on choices they have available on campus.
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