Abstract
This paper is an update and expansion of the Cooking with Purpose program presented at the 13th International Food Studies Conference last year in Mexico. Cooking with Purpose is a volunteer virtual cooking class developed by a transdisciplinary team of faculty and staff and offered on the campus of Appalachian State University each semester. The aim is to empower students to take control of their food with improved literacy about sustainable food choices and cooking strategies. Recipes are chosen with inexpensive, healthy ingredients typically found at our food pantries across the campus. We are delighted to present updated details about this series. When presented in 2023, our enrollment was less than 15 students. Thanks to the input and implementation of suggestions from colleagues at the Conference this past semester’s enrollment was over 100! We present the strategies that were most impactful, share IRB-approved student survey data and share plans for further expanding this series. This year’s conference theme is particularly fitting as we are striving to adopt more local foods and culturally relevant recipes to our Appalachian-area heritage.
Presenters
Carla RamsdellPractitioner in Residence, Physics and Astronomy, Appalachian State University, North Carolina, United States Sherry Nikbakht
Senior Lecturer, Mathematical Sciences, Appalachian State University, North Carolina, United States
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
Food Insecurity, Sustainability, College Program, Cooking Class, Local Food
