Western Washington University
SD-2: Food Education

WWU's Huxley College of the Environment offers ESTU 197a, Ecogastronomy:The Art and Science of Food. This course educates students on eco-positive food choices. Course Overview: This course is an introduction to the art and appreciation of “good” food as it is produced and consumed in various social, cultural, economic, political, and physical environmental settings. It also considers different scholarly, popular, and journalistic critiques of food systems and cultures. Over the course of the quarter, we will consider such topics as the loss of kitchen literacy, the rise of the Slow Food movement -- and gastronomic sciences as they relate to taste and fairness in food production and food marketing, genetic engineering, civic agriculture and local foods, and the co-optation of “sustainable” and “organic” agriculture. As part of this, we will explore key production and consumption debates in agricultural and gastronomical sciences with particular emphasis on the proponents and detractors of each. By the end of the quarter, students should have a good sense of food histories, ecological agriculture, diets and nutrition, and the political economy of food. Info provided from: Gigi Berardi (360) 650-2106 gberardi@wwu.edu

When organic or locally-grown food is available in the WWU dining halls, a tag is placed next to the item that says "organic" or "locally grown", so students are aware of seasonality/what they are eating. There is also signage explaining what Fair Trade Certified means by the coffee and signage about Edaleen Dairy in the milk and soft serve machines.

"Since we just recently got established on campus, we haven’t yet had a chance to integrate such materials into our dining programs. However, we have created posters (more permanent) and will be displaying them in all of the Residential Dining locations by the end of the month. These signs will provide educational material about how students can make more eco-positive food choices by eating in season (will be showing what fruits and vegetables are in season in WA by school quarter), reducing their water footprint by their food choices and by reducing food waste (will display different common foods with the amount of gallons of water it took to produce i.e. 1 lb. chicken, 500 gallons), and a sign providing statistical information for reducing your impact by eating less meat/cheese (in regards to our Less-Meat Monday campaign—i.e. "If you eat one less burger per week, it’s like taking your car off the road for 320 miles, or line-drying your clothes half the time"). " -Lucas Minor (Aramark Dining Marketing Manager)