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UMD Food Day

food day

Cost: Free for faculty, staff and UMD students


What is Food Day?
http://www.foodday.org/

Food day is: Healthy + Sustainable + Affordable + Fair

Food Day is a nationwide movement to support healthy, local, sustainable, and affordable foods. National Food Day is actually celebrated on October 24, 2013, but since Minnesota's peak local produce availability is in September, it made more sense to celebrate it now during the week of September 16-September 20!

Food Day Goals

  • Food day works to promote safer, healthier diets
  • Support sustainable and organic farms
  • Reduce hunger
  • Reform factory farms to protect the environment and animals
  • Support fair working conditions for food and farm workers

Strategic Plan Goal 5: Strengthen ties with Duluth and surrounding communities in an intentional, visible, and mutually beneficial partnership.


"Food Day" Activities

All Events are Free except UMD Farm to Fork Dinner on 9/19, 5:00-6:00,
you pay for the cost of regular Dining Center dinner prices

Date & Location

Title

Description

Facilitator/s

9/17/13
12:00-12:45pm
Food Court

Health Improvement Program (HIP) Workshop: Fresh & Healthy Cooking Demo

Learn from the experts! Chef Tom will prepare a variety of fresh & local veggies utilizing simple & healthy cooking methods, while Jean will explain the nutritional benefits.

Tom Linderholm, UMD Dining Services Executive Chef

Jean Rodvold, Registered Dietitian with Student Life and Employee Health & Wellness Center

9/18/13
(come anytime between 12:00-4:30pm)
Kirby Bus Hub

UMD Market Day in the Plaza
(Remember to bring your tote bag)

Local farmers sell transplants, plants, fruits, vegetables, fresh cut flowers, other locally grown produce & other goodies plus Arts and Crafts and live music.

Brought to you by Lake Superior Sustainable Farming Association
For more info:
www.umdmarketday.com

9/18/13
(come anytime between 12:00-1:00pm)
Kirby Bus Hub - during Market Day in the Plaza

25-Miler Dish

Have a local bite. Stop by Chef Tom’s table at Market Day and sample a “25-miler” dish – all ingredients used came from within a 25-mile radius of UMD!

Thomas Linderholm, UMD Dining Services Executive Chef

9/18/13
12:30-2:00pm
Kirby Bus Hub - during Market Day in the Plaza

Food for Thought Talks

See description of Talks below

Interested in learning more about the local and healthy food movement in Duluth? Local farmers and businesses share how they are making healthy contributions to the Duluth community.

Food for Thought Schedule:
12:30 UMD Market Day in the Plaza, Gaelynn Lea
12:45 The New Superior Grown Label, Leah Nelson
1:00 The Economic Potential of Sustainable Food, Charlie Danielson
1:15 Increasing Food Literacy, Jamie Zak
1:30 Food Access in Lincoln Park, Sarah Lee

UMD Office of Sustainability

For more info:
https://umdsustain.wp.d.umn.edu/

9/19/13
choose one of the tours
12:00-1:00pm OR 1:00-2:00pm
UMD Farm located at
4907 Jean Duluth Rd

DTA transportation and tours are free and open to faculty, staff, UMD students and the public

UMD Farm Tours

To join the tour, register online:

Registration form for faculty, staff and UMD students
http://goo.gl/KVTRJR

Registration form for the public http://goo.gl/SCivGs

The DTA bus has a maximum capacity of 36 per trip. Others are still welcome to join the tour by driving themselves to the UMD Farm. Contact Rachel (726-6753) or Jean (726-8345) if you have any questions.

See where your food comes from on the UMD Farm! Meet at the UMD Kirby Bus Hub at least 10 minutes before departure to ride on the shuttle bus OR meet us there.
Map: http://www.d.umn.edu/maps/

Sustainable Agriculture Project

9/19/13
12:00-5:00pm

Open to UMD faculty, staff and students

Meet at Kirby Bus Hub 10 minutes before the Trip. A van is available for this trip. Note that this is a different group and mode of transportation than the above Farm Tour. Make sure that you are riding with the right group.

UMD Farm to Fork Experience

Register Online http://goo.gl/KVTRJR

Maximum participation of 20, first come, first serve.

Dress appropriately-wear shoes & clothing you don't mind getting a bit dirty, in case that happens

Get hands on experience at the farm, then come back to UMD to prepare your farm fresh food in the Dining Center and finally, enjoy a fresh, local and healthy dinner after your hard work.

Schedule:
12:00-1:45 - work on the farm; arrive back at UMD around 2:00

2:00-4:00 - help prepare foods

4:00-5:00: Participants are able to eat for free in the Dining Center the food that they helped prepare and cook

Sustainable Agriculture Project & UMD Dining Services

9/19/13
2:00-3:00pm
Plaza Food Court

Farm Fresh at UMD - Food from the Farm Talk

Learn about the history of the UMD Farm in Jean Duluth Road, how food is grown, where the produce goes, and how UMD Dining Services is able to utilize it in their operations.

Randy Hanson, Ph.D, Coordinator & Founder of the Sustainable Agriculture Project

Lino Cardoso, Director of Dining Services

9/19/13
5:00-6:00pm
Dining Center

UMD Farm to Fork Dinner

The Dining Center will feature a local menu item at Chef’s Creation for dinner! Learn about the UMD Farm, Dining Service's sustainability initiatives, including how UMD Farm fresh foods are being utilized at all the dining locations!

Cost: pay for the cost of the regular Dining Services meal prices

Randy Hanson, Ph.D, Coordinator & Found of the Sustainable Agriculture Project

Lino Cardoso, Director of Dining Services

Tom Linderholm,  Dining Services Executive Chef



FOOD FOR THOUGHT TALKS
Location: Kirby Bus Hub, Kirby Student Center - during Market Day in the Plaza

UMD Market Day in the Plaza
9/18/13
12:30-12:45pm
Gaelynn Lea, manager of UMD Market Day in the Plaza, will talk about the benefits of having an on-campus Farmers Market available to students and staff. She will also address how the UMD
Market Day in the Plaza supports low income families by accepting EBT cards and by being located on a major bus route. Finally, she will highlight UMD Market Day's strong commitment to small farms, family businesses, and aspiring entrepreneurs.
The New Superior Grown Label
9/18/13
12:45-1:00pm
Leah Nelson, board member of Lake Superior Sustainable Farming Association, will present the all new
Superior Grown label. She will explain how the label can be used to better educate consumers on the value of purchasing locallygrown, sustainable food and how producers can use the label.
The Economic Potential of Sustainable Food
9/18/13
1:00-1:15a
Farmer and Businessman Charlie Danielson will speak to the power of a sustainable food system to create a thriving, healthy community and on impacts of local farming on our economic growth potential. He will share about his permaculture project and the job potential he sees as we look at a bigger picture of creating a sustainable food system in the Western Lake Superior Bioregion.
Increasing Food Literacy
9/18/13
1:15-1:30
As the Healthy School Food Coordinator with the Duluth Community Garden Program, Jamie Zak’s work is to implement school gardens and Farm to School programming in Duluth Public Schools. Her position is funded by the Statewide Health Improvement Program (SHIP) for prevention efforts toward dietrelated diseases such as type 2 diabetes, as well as obesity. School gardens and Farm to School programming have been identified as strategies to increase food literacy and thus, whole foods and fruit/vegetable consumption.
Food Access in Lincoln Park
9/18/13
1:30-2:00
Sarah Lee will present on the issue of safe and healthy diets through the lens of the new Lincoln Park Farmers Market, highlighting how the market is in a well traveled, easily accessible location. She will also discuss the SNAP benefit match offered to patrons to help stretch EBT food dollars.

Our thanks to the Food Day Committee:

Rachel Gilbertson, Chair, Employee Health and Wellness Center
Jacob Anderson, UMD Student
Brian Bluhm, Office of Sustainability/Facilities Management
Judy Breuer, UMD Student
Lino Cardoso, Food/Vending Services
Claudia Engelmeier, Food/Vending Services
Mindy Granley, Office of Sustainability/Facilities Management
Nicole Haenke, College of Liberal Arts
Randel Hanson, Geography, UMD Farm
Christiana Kapsner, Employee Health and Wellness Center Intern
Thomas Linderholm, Food/Vending Services
Jennifer Meyer, College of Liberal Arts
Caitlin Nielson , UMD Student
Roxanne Richards, Continuing Education
Jean Rodvold , Employee Health and Wellness Center
Lucas Steinbach, UMD Student
Gaelynn White, UMD Market/Lake Superior Sustainable Farming Association

For questions, contact: Rachel Gilbertson, rmgilber@d.umn.edu, 726-6753 or Jean Rodvold, rodvo005@d.umn.edu or 726-8345.


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Last modified on 06/05/14 09:35 AM
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