Service-Learning Project for Culinary Arts

I just wrote an article for the Journal of Culinary Science and Technology entitled, "Service-Learning: Connecting the Classroom to the Community to Generate a Robust and Meaningful Learning Experience for Students, Faculty, and Community Partners."  It will be published in the next issue and encourage culinary educators to read it and learn what truly constitutes Service-Learning because it is not what many believe it to be -- it is much more than "community service."

To that end, there is a new Healthy Food in Health Care Pledge being signed by hospitals all across the United States, sponsored by the Health Care Without Harm coalition.  The essence of the program, according to the website is:

Healthy Food in Health Care (HFHC) is a national initiative of Health Care Without Harm (HCWH), developed in conjunction with its member organizations. We work with hospitals across the country to help improve the sustainability of their food services. Founded in 2005, the program provides education, tools, resources, and support to health care facilities, making the connection between the health of patients, staff and community and the food they serve...The program aims to leverage the significant purchasing power and health expert status of hospitals to promote a healthier food system. By purchasing foods that are produced, processed and transported in ways that are protective of public and environmental health, hospitals can make a profound difference in the food system and in their own food environments.

To learn more about this program visit: http://www.healthyfoodinhealthcare.org/index.php

So when looking to do a true Service-Learning project and connect your classroom to the community to provide meaningful service that enhances student learning see if any of your local hospitals have signed the pledge and get in touch.  The patients, hospital administrators, students, and you will find this project very rewarding and educational indeed.