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HELP! What’s on My Tray? Cafeteria Catalysts are Transforming School Lunches in St. Louis
Thursday, October 15, 2015 @ 1:00 PM-2:30 PM
OASIS at the Center of Clayton, 50 Gay Avenue, St. Louis, MO 63105
EVENT CANCELED – TO BE RESCHEDULED. Check back soon for rescheduled date. Registration required. FREE to the first 10 registrants, $10 per person thereafter. OPEN to ALL. Space is limited. Middle and high school students welcome.
Featured Speaker: Mildred Mattfeldt-Beman, Ph.D., R.D., Academy of Science Fellow; Chair and Professor, Department of Nutrition and Dietetics, Saint Louis University
Photo credit: Brian Cassidy
Fighting childhood obesity and providing children with healthy food at school is a monumental challenge. Healthy Eating with Local Produce (HELP) is a grant-funded Farm to School program and the brainchild of Academy Fellow, Mildred Beman. HELP works to process local crops into foods that can be used in school cafeterias throughout the school year– tomatoes into marinara, sweet potatoes into sweet potato fries, apples into applesauce. Dedicated to fighting childhood obesity and connecting children with their food system by bringing fresh local foods at the peak of their flavor into schools, HELP hopes to build a healthy and tasty school lunch program that will endure long after the grant has ended. HELP works closely with school food service staff to create delicious healthy foods for students while educating them about the benefits of a more healthful diet and the importance of supporting a local food system. The program keeps dollars in the region, benefiting the local economy and increasing business for local farmers. It’s a program that demonstrates the power of partnership and a win-win for all. Maplewood Richmond Heights, Ferguson/Florissant, and SLPS school districts; Saint Louis University; Chartwells-Thompson, Aramark, and Southwest Foods food service; and Missouri and Illinois Farmers, participate.
The Science of Food: Saints and Sinners On the Menu mini-Series
The Academy’s Saints and Sinners On the Menu mini-Series explores the science behind the food we eat, from the molecular level to the global perspective, in public seminars, workshops, and trips and tours at venues throughout St. Louis.