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Chico on $10 a Day: Learn to Eat Locally with Nutrition and Food Sciences
FOR IMMEDIATE RELEASE
Nutrition and Food Sciences
This sustainability event is a part of the NFSC foodservice production course in which undergraduate students are being taught how to incorporate sustainable practices into foodservice. Students will use sustainable practices in all stages of the project, including growing fresh herbs to use in the food preparation. They will walk to and from the local Saturday farmer’s market, use canvas bags for shopping, prepare all food, compost scraps, use standard recipes and budget three meals for $10. They will even decorate with recyclables.
Everyone is welcome at this free event. Samples of all the meals and all recipes will be provided.
Stephanie Bianco-Simeral, who teaches the class in which the students are learning nutritional foodservice production, provided some examples of the breakfast and lunch items being served: frittata on a freshly baked crostini, pumpkin bread, butternut squash soup with multi-grain croutons and chopped chives, citrus punch, wild and brown rice salad with dried cranberries, toasted almonds and fresh chopped veggies in a Dijon vinaigrette.
Students are creating about two dozen displays that will show visitors how to grow a small garden, compost in the home and in foodservice, keep utility bills low, make homemade baby food, and eat healthfully.
For more information, call Bianco-Simeral at 530-898-4759 or e-mail her at firstname.lastname@example.org.