Meaningful Food @ CSU: Eating as a Ramily

By: Steven Payne

Colorado State University in Fort Collins, Colorado always looks for ways to improve its food and dining experiences. Whether that is implementing composting in its dining halls, hosting themed dinners in the dining halls to get people into the holiday spirit, or throwing tailgates and picnics during welcome weeks and home football games to bring people together and foster more Ram pride. Colorado State is no stranger to making changes that will benefit its community. I believe that changes to the meal plan program and more community involvement will benefit the student body and the Fort Collins area greatly. 

What is Meaningful Food?

Meaningful food is food that serves more purposes than just nutrition. Meaningful food can be food that makes you feel good, makes you happy. Meaningful food can also be something that relates to your food identity, something that is individually important to you. Meaningful food can be displayed in many ways, but I believe meaningful food should do three things. Meaningful food should satisfy you in more ways than just nutritionally. It should bring people together and promote community. And lastly, meaningful food should not be difficult to obtain.

Satisfaction in Eating

Illustrative Photo: Source Colorado State University News

Colorado State’s dining halls do an amazing job of providing a variety of meal options for students regardless of dietary restrictions or eating preferences. As someone who regularly eats at CSU dining halls and has been to other dining halls at other campuses, I can proudly say we are one of the best. However, this does not mean that I never get tired of eating at the dining hall, after all, it is a dining hall. There is limited variety when it comes to what they can serve and sometimes certain foods start to get old and we become burnt out of our favorite options. To combat this, I believe we can partner with the city of Fort Collins to expand our palates and our dollars. 

Breaking the Boundaries of Campus

Illustrative Photo: Source Coopersmith’s Pub and Brewing

CSU meal plans include two options for students to pay for their meals: Meal Swipes and RamCash. At this current moment, Meal Swipes and RamCash can only be used in the dining halls and at the food court in the Lory Student Center. What if we could partner with local businesses to include off-campus locations on the list of places where we could use our meal plans? This would positively impact the local businesses and the downtown Fort Collins area since they would be gaining an entirely new demographic of customers. And for the students, the benefits would be tremendous. They can go out to eat at whatever local restaurant of their choosing without feeling like they are throwing money away by not eating with their meal plan. They can choose restaurants that offer healthier, more sustainable foods that will make them satiated and satisfied. Adding off-campus restaurants to the meal plans would effectively negate food burnout and would allow students to experience a greater variety of foods or even try new dishes that they normally would not have. Now you may ask, why would local restaurants go through all the work to implement this idea, or would it even work? I have strong evidence to support its success. I got the idea to add off-campus restaurants to the list of places you can spend your meal plan dollars from my sister who goes to the University of Pittsburg. In 2020, the University of Pittsburg partnered with several off-campus restaurants to accept students’ Dining Dollars during the pandemic to try to combat the closing of local restaurants, naming the program Pitt Eats Local. This program was super successful and in 2021, the University reported that $772,000 worth of Dining Dollars had been transferred to local businesses through this program. Because of this success, more restaurants wanted to join the program and expanded the accepted locations to fifty-four. Now the question is, would this work in Fort Collins? I believe so. Fort Collins has shown massive growth since the pandemic, with many restaurants rebounding, and new restaurants opening, and Old Town continues to grow daily. Even with all this promise, the only way to know for sure if this program would work at CSU is to implement it ourselves. However, there is one thing that I know for sure, this plan would significantly improve the amount of meaningful food here at CSU. 

Changing Up the Pace

CSU’s dining halls often serve one purpose for many students, a quick bite to eat between classes or assignments. In this way, the housing and dining services here at CSU excel. However, there comes a point where food can and needs to be more than just subsistence. CSU dining knows this and has put on holiday or event-themed dinners at certain dining halls to promote more communal and social aspects of eating. I greatly enjoyed what felt like a breath of fresh air on these days and found myself hoping for more themed dinners in the future. Bringing more than just a need for sustenance to our meals gave a new light to what I thought was possible in a buffet-style establishment. At these dinners, the dining halls seemed much more alive and time seemed to pass faster than expected. My friends and I found ourselves spending much more time eating than usual just because we were simply enjoying our food and company. I would love to see more of these themed dinners that foster a connection between students and staff and can bring people together in a fun and relatively simple way. The other way to foster these kinds of connections is with the Off-Campus dining dollars plan that I mentioned earlier. Partnering with restaurants where students can go to have a long, sit-down dinner with their friends would certainly impact the feelings of community on this campus. These kinds of benefits are preached by the Slow Food Movement, which believes that food is meant to be the sharing of cultures and traditions. Having a focus on keeping things local and supporting the community that you live in will foster a greater fondness for the place you live in and the people you know. Choosing to nurture a community-favoring environment when it comes to food at CSU will benefit the students greatly while being a sustainable positive influence on the community.

Fighting Food Insecurity

Food insecurity is known to impact 30% of the student body here at CSU. A program called Rams Against Hunger here at CSU offers many resources to combat this prominent issue. One is called the Rams Against Hunger: Day of Giving, through which students who have meal plans on campus can donate 2 of their 15 bonus meals every semester to those in need. I find this to be a step in the right direction when it comes to preventing food waste and supporting those in need. But, I want to take it a step further. The meal swipes that come with meal plans at CSU reset weekly and do not roll over. I find this to be a complete and utter waste. I think that students should be able to donate not only their bonus meals during one week each semester but should also be able to donate their leftover meals that expire at the end of the week to those in need as well. Meaningful food is food that not only helps us but can also help others and I believe that we have many more ways to do just that than what we have currently implemented. Food should not be a privilege and good food should not be hard to obtain. Those of us who are fortunate enough to not struggle with food insecurity should be helping those who are struggling, not lining our pockets with the money that seemingly disappears every week.

About the Author

Hi! My name is Steven Payne and I am a first-year student at Colorado State University. I am an Honors Student majoring in Health and Exercise Science with a concentration in Sports Medicine. I am from College Station, TX and I love to cook for my friends and family. Our Honors Seminar You Are What You Eat, focuses on how food affects our identities, culture, and the world. This class has taught me about the importance of food and social interactions and how they interconnect. 

Improving CSU Student Diets through Education on Meal Planning and Food Preparation

By Olivia Spannring

The College Diet – The Three Criteria

When thinking about the typical college student’s diet, things such as cup noodles, mac and cheese, energy drinks, pizza, and fast food immediately come to mind. While there is something to be said about the “college student aesthetic” with notions of late night pizzas shared with friends or an energy drink to get you through a long study session, I find it concerning that none of these stereotypical foods provide true and healthy nutrition. Furthermore, I’d like to argue that college life, especially at Colorado State University (CSU), shouldn’t be sustained by these unhealthy junk foods, and that it is feasible for the college diet to transition into a healthier and more sustainable one. A viable possibility to begin this change can be found at the dining halls right here at CSU; I propose that dining halls can offer educational services to teach university students how to provide nourishing and affordable meals for themselves in preparation for living independently.

            As a college student myself, I am already aware of the reasoning behind why college students often partake in consuming junk foods. There are three primary factors that us college students value above all in what we eat: Cheapness, Simplicity, and Accessibility. For instance, fast food, a common source of meals for college students, fulfills all three of those conditions: most fast-food options offer a full meal for under $5, they require no preparation and are made within minutes for you, and most fast-food options can be found within walking distances from college campuses and are open late into the night. Another stereotypical college food source meeting these criteria is cup noodles, which I can purchase for less than $2 at the nearest dining hall marketplace (which is a minute walk from my dormitory) and requires only warm water to be ready-to-eat. Identifying these three essential criteria is important because it allows us to create attractive but healthier alternatives to university student diets. But why do these criteria exist? How can CSU food services aid college students in creating a healthy food foundation as they enter the adult world? 

Cheapness

          More than 30% of college students nationwide struggle with food insecurity. This can be caused by a multitude of financial reasons, including expensive tuition and meal plans, and increased living prices. Furthermore, 22% of students must care for child dependents, 14% of which are single parents; therefore much of these individuals’ finances are being used to support their families and children. Even students that are food secure tend to be frugal with spending their money to accumulate funds to be used on an apartment or independent living in their later years at university. This is especially true for CSU students, as renting in Fort Collins can prove to be expensive, around $1,600 monthly payments are needed to afford an apartment in Fort Collins. Apartment prices have been rising astronomically high in recent years, forcing college students to spend large amounts of their income on affording apartment living (or saving up money to be able to afford off-campus living). CSU has already begun programs to assist students in affording meals, for example, Rams Against Hunger, which gives all enrolled students in the university, even those living off-campus, access to free meal swipes for food sources on campus. After understanding how thin a typical college student’s finances are, it is safe to say that cheapness is perhaps the most valued characteristic of food sources for CSU students; however, let’s investigate the other two primary factors involved in a student’s food choice.

 Simplicity & Accessibility

            CSU students (and all other university students for that matter) are often fully occupied with schoolwork or their part-time (and sometimes full-time) jobs, and are therefore interested in simple, or quick and easy, meals. As a result of this, many students seek less-nutritious take-out and fast-food sources to maximize their time. The third and final criteria involved in a college student’s decision on what foods to consume is accessibility, specifically in relation to distance. 18,200 students enrolled in fall of this year come from other states, while only 9,756 students are from within the state of Colorado. This means that over 65% of CSU students are nonresidents in Colorado, and it is likely that the majority of these students do not have access to a vehicle to drive them to farther-away markets and stores. With this, the food sources for these students must be within walking distance of their residence or CSU’s campus to be realistically accessible to these students.  

Applying the Three Criteria

             After discovering that college students value cheapness, simplicity, and accessibility when determining food choices, a typical university student’s circumstances relating to food choice are revealed. This includes details such as food insecurity, low finances, minimal free time due to excess schoolwork or jobs, and easy accessibility, which we can employ to best organize a way to assist CSU students in developing healthy yet affordable dieting practices. I propose that a meaningful way in which CSU food services can help its students to establish sustainable food practices is through educational classes and events offered at dining halls on topics of meal planning and the cultivation of culinary skills. 

Illustrative photo. Source : Bonappetit.com.

Meal Planning

             Meal planning, colloquially referred to as “meal prep”, is a method for individuals to pre-prepare meals a few days or even a week prior to eating it. As stated by the Harvard Nutrition Source, meal planning is a great tool towards healthy eating. Some common meals used in meal prepping are soups, salads, and rice-based dishes. Investigating the advantage of meal planning from the perspective of our three criteria, it passes with flying colors. Meal prepping has many benefits, most notably saving money through the reusage of ingredients and leftovers. Importantly, the notion of meal prepping also fulfills all three criteria valued most heavily by college students: it is affordable, often utilizing leftovers and reusable ingredients, it is simple, requiring few ingredients and taking only minutes to prepare before eating (after pre-packaging and planning meals on a weekly or monthly basis),  and it is easily accessible, being stored in a fridge or pantry until the day it was planned to be consumed. From my personal experience, meal prepping also answers another common issue college students often struggle with, which is finding one-person recipes. Growing up, many of us students gain exposure and experience preparing meals, though most of the time, each recipe serves at least four people, which is fantastic in the family setting, but simply unrealistic when you’re living alone. Having meal preps allows us to create single-serve meals that will allow college students living alone the means to provide for themselves with minimal excess food. If the concept of meal planning was introduced and taught to CSU students at dining halls, it would equip college students with the knowledge and skills necessary to effectively sustain themselves with healthy meals through organized weekly or monthly planning. Having these educational services available on campus would allow students to access this knowledge at their convenience, and if these services were free, it is guaranteed that a multitude of students would be interested in joining. 

Culinary Education at CSU

            Another area of interest that could provide a meaningful and viable solution to aiding CSU students in bettering their diets is through the possibility of creating culinary foundations through events hosted on campus. Alarmingly, 17% of college graduates don’t know how to cook. While this shocking lack of ability may be in part due to takeout culture and fast-food popularity trends found on most college campuses, it is evident that the lack of a culinary foundation in college students is largely due to the problems indicated by the aforementioned three main criteria: many college students don’t know how to provide food for themselves because they often order the cheaper, more simple, and accessible fast-food or ready-made alternatives found within their locality; in fact, more than 70% of university students eat fast food at least once daily. This proves that the vast majority of college students, CSU students included, rely heavily on unhealthy and unsustainable food sources. To prepare these individuals for a healthier life in their later college years and later life post-graduation, I propose that our CSU dining halls offer healthy cooking lessons (which would be convenient and easy for students to access) for students, featuring beginner-friendly, plant-based and nutritious meals with few but healthy ingredients. 

Our Food Education at CSU

            I believe that cheapness, simplicity, and accessibility, are all highly valued factors for college students in choosing food sources, and that they should be met as criteria when developing meaningful ways to aid CSU students in creating a healthier diet for themselves. To start, our dining halls should offer educational services teaching CSU students how to create meal plans or how to prepare nutritious meals in preparation for long-term healthy living. 

About the Author

I’m a first year Biomedical Sciences student at Colorado State University with a double major in French. I was accepted to the university’s Honors Program and am enrolled in the seminar “You Are What You Eat”, and have learned about food’s relationship with humans and it’s role in developing our individual and societal identities. While taking this course, I have also worked at the local hospital here in Fort Collins as a nutrition assistant, providing over 300 hours of patient care from a food lens. In participating in these two activities, I have become very passionate about food in its relation to human life and living, and am interested in educating my fellow peers and university students about the importance of food.

Works Cited

Colorado State University SLiCE. (2023, September 28). Rams Against Hunger. https://lsc.colostate.edu/slice/community-engagement/rams-against-hunger/#RamsAgainstHungerMealSwipeProgram 

Fall 2023 Demographic Factbook. Colorado State Institutional Research Department. (2023, August). https://www.ir.colostate.edu/wp-content/uploads/sites/12/2023/07/FactBook_FY23.pdf 

Feeding America. (2023). College student hunger statistics and research. Feeding America. https://www.feedingamerica.org/research/college-hunger-research 

Ferrier, P. (2022, September 19). Young renters in Fort Collins caught in cycle of unaffordability as costs rise. Fort Collins Coloradoan. https://www.coloradoan.com/story/money/business/2022/07/27/fort-collins-housing-costs-young-renters-caught-in-cycle-unaffordability/65377190007/ 

Fredman, M. (2018, March 14). 5 meal prep strategies from a guy who does it for a living. Bon Appétit. https://www.bonappetit.com/story/meal-prep-strategies 

Grand Canyon University. (2023, May 15). The Essential Guide to Meal Prep for college students. gcu.edu. https://www.gcu.edu/blog/gcu-experience/essential-guide-meal-prep-college-students 

Hatton, T. (2019, January 29). Who’s to blame for fast food on campus? . The New York Times. https://www.nytimes.com/2019/01/29/style/the-edit-fast-food-college.html 

Meal prep guide. The Harvard Nutrition Source. (2020, October 2). https://www.hsph.harvard.edu/nutritionsource/meal-prep/ 

 National Geographic. (2021, May 3). The Ramen Noodle Diet: Not just for college students. Culture. https://www.nationalgeographic.com/culture/article/the-ramen-noodle-diet-not-just-for-college-students 

SWNS Digital Editors. (2021, October 4). 81% of recent college grads wish they were taught more life skills before graduation. SWNS Digital. https://swnsdigital.com/us/2021/07/eighty-one-percent-of-recent-college-graduates-wish-they-were-taught-more-life-skills-before-graduating/#:~:text=Nearly%20one%20in%20five%20(17,or%20do%20their%20own%20laundry 

Why are college students struggling with hunger?. Why Are College Students Struggling with Hunger? | Harvest Hope. (2022, August 4). https://www.harvesthope.org/blog/why-are-college-students-struggling-hunger 

Pope, L., Alpaugh, M., Trubek, A., Skelly, J., & Harvey, J. (2021, May 14). Beyond ramen: Investigating methods to improve food agency among college students. PubMed Central. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156074/ 

‘Zero Waste,’ Zero Worry: Composting at Colorado State University

By: Lilly Figueroa

When you think of meaningful food, does a bucket of food scraps come to mind? If not, I’m about to tell you why it should!

Composting is the process in which organic material is decomposed into a soil product. The EPA estimated that 30-40% of food in the United States is discarded to landfills. However, composting has been made a priority by leaders in sustainability at Colorado State University. The university itself ranks among the highest in the United States for being environmentally-friendly and strives for a greener future. CSU Housing and Dining Services are committed to “zero waste” by involving staff, faculty, and students. 

How it All Began 

Colorado State University first began composting at the foothills campus in March of 2017. Their goal was to become “financially self-sufficient.”  By September of 2017 the student-run, ‘zero waste’ team, diverted 1000 pounds of compostable waste from the first six football games of the year. Between April and December, 396 tons or 45 elephants worth of food and other organic material was saved from landfills. 

Image of the creation of the “The Windrow” in 2016 by Julia Rentsch, Rocky Mountain Collegian 

The Windrow 

“The Windrow” is the name of the foothills compost facility. The Windrow facility follows four principles; dedication to students, waste reduction, active use of compost products, and future planning. As a student-led program, the Windrow emphasizes undergraduate and graduate work and volunteer opportunities within composting. The program says, “[its] part of CSU’s mission to teach future leaders about sustainability.” Compost processed at the Windrow consists of compostable food containers, food, animal waste and bedding. The products are utilized in on-campus landscaping and horticulture as well as being donated to community members and local farms. 

Compost is the Future

I had the opportunity to learn about compost during the summer of 2023. As an up-and-coming sustainable tourism student, I wanted to sustainably travel for myself. I did this through a program called WWOOF or World Wide Opportunities on Organic Farms. I spent seven weeks working on farms in Italy, Slovenia and Greece. I discovered through this program that Europe has a compost-culture. Composting is widely accepted and normalized throughout the varying countries I was in. This was a surprise for me coming from a place that saw food waste as gross and unusable. 

Throughout my time abroad I learned about how eggshells can be refed to chickens to improve their calcium intake or that onions shouldn’t be composted with other food waste as they have certain microorganisms that kill healthy bacteria. While working at a permaculture and mindfulness practice center in central Italy I experienced the intricate process of composting first hand. Food scraps were kept in a bucket in the house and once full, the bucket was carried outside to buckets which had been buried; only their lids were exposed. These buckets had holes drilled into the bottom of them so that worms and other insects could enter, eat the food and aid in the compost cycle. These buckets were buried at the bases of various fruit trees and bushes. The process derived from whole-systems thinking and inspired my own interest in compost. 

Working on these farms also cleared some of my previous misconceptions regarding compost. Yes, compost can sometimes be smelly. But, that is only when left uncovered. A simple lid can mitigate the sometimes unpleasant reality. Also, it is so easy to compost. Expensive containers and extensive research is not needed to compost. Simply being aware of food waste is part of understanding meaningful food. 

Image of the permaculture orchard at “Pardesa” a farm in Pianoro, Italy. Image by author. 

Meet OSCAR

While the Windrow is the compost management facility, Earth Flow, fondly known as Oscar is the actual in-vessel composting system that now processes 2,000 pounds of material per day. Oscar is operated by student interns in Soil and Crop Sciences. Operators of Oscar say, 

“Organic waste is loaded into one end of the vessel by placing the collection container on an automated tipper. Every time food waste is added, bulking material like straw, wood chips, and horse manure from the Equine Center is added at a 1:2 ratio. Material is composted for about three weeks inside the bin. Finished compost is discharged through an end door of the vessel. The compost is piled on site to cure for at least 3-4 weeks before being used in landscaping projects on campus.” 

What is the Future of “Zero Waste?”

Is ‘zero waste’ even possible? What would that look like? The Environmental Protection Agency says that communities around the world are working toward zero waste solutions. The peer-reviewed international definition of zero waste is, “The conservation of all resources by means of responsible production, consumption, reuse, and recovery of products, packaging, and materials without burning and with no discharges to land, water, or air that threaten the environment or human health.” Composting aligns with these values as it returns recycled food resources and often packaging, to a natural and healthy state. 

At Colorado State University, excess compost products are sold to community businesses through Surplus Property. This fulfills the sustainability teams’ goal of being financially sufficient. Today, Colorado State University reroutes 300,000 pounds of food waste from the landfill each year. According to Jennifer Williams, integrated solid waste program manager at the foothills campus, “CSU as a whole composted 1,115 tons in 2021, 1,327 tons in 2022, and 702 tons in January through June of 2023.” The sustainability team at CSU believes in an interconnectedness between the planet, human health, and living and nonliving systems. They continue to work to administer sustainable greatness. 

We Need YOU

Housing and Dining Services make an effort to make compostable containers, coffee cups, and utensils. Students can search for the “compostable” label on compostable products. Colorado State University also provides staff, faculty, and students with a “Waste Sorting Guide,” map of resident hall waste stations and reference to waste sorting bins on their website. These guides act to encourage composting efforts. In the end, it’s up to you to compost. As students, we have a profound impact on compost  at Colorado State University, in the community of Fort Collins and upon the climate of the world. Each of us can make a difference by choosing not to contribute to food waste. 

Colorado State University “waste-sorting guide” by CSU Housing and Dining Services. 

In 2018, Food Nation produced an article titled, “Tackling the 1.6 Billion-Ton Food Loss and Waste Crisis” in which they shared, “… the food waste disaster has far reaching implications, … it [food waste] accounts for 8% of greenhouse gas emissions.” Therefore it is clear that our actions toward food waste hold us globally accountable. “Meaningful food” describes our responsibility as global citizens to be aware of food waste and initiate positive action toward reducing it. This begins by educating ourselves and by composting. 

With ‘Zero Waste,’ we can have zero worry. 

About the Author

My name is Lilly Figueroa. I am a Freshman at Colorado State University majoring in Natural Resources Global Tourism and minoring in German. I am also part of the University Honors program. Through Honors I’m enrolled in a discussion-based seminar called, “You Are What You Eat.” In this class we learn about how food is significant to our everyday lives while sharing our own culinary experiences. I first became interested in taking this class after working on four different farms throughout Italy, Slovenia and Greece in the summer of 2023. I was inspired by the importance of food to different cultures and how sustainably grown produce can improve health.

References 

Halls. (2020, April 20). Housing & Dining Services Composting Tour. YouTube. https://www.youtube.com/watch?v=HpRCCMz9YFs

Hegnsholt, E., Unnikrishan, S., Pollmann-Larsen, M. (2018). Tackling the 1.6 billion-ton food loss and waste crisis. The Boston Consulting Group. Food Nation. State of Green. (1). 

How Communities Have Defined Zero Waste. (2023, June 5). Environmental Protection Agency. Retrieved November 5, 2023 from https://www.epa.gov/transforming-waste-tool/how-communities-have-defined-zero-waste

Rentsch, J. (2016, March 29). Proposal for windrow composting operation interdepartmentally endorsed. The Rocky Mountain Collegian.

Sustainability at Facilities Management – Composting | Facilities Management | Colorado State University. (n.d.). Facilities Management | Colorado State University. Retrieved November 5, 2023, from https://www.fm.colostate.edu/recycling/#:~:text=Our%20Compost%20Story&text=Initial%20funding%2C%20to%20construct%20the,staff%2C%20faculty%2C%20and%20students.

Sustainability Begins at the Compost Pile – Arapahoe County Extension. (2023, January 5). Arapahoe County Extension. https://arapahoe.extension.colostate.edu/2023/01/05/sustainability-begins-at-the-compost-pile/Zero Waste – Housing & Dining Services. (n.d.). Housing & Dining Services – Colorado State University. Retrieved November 5, 2023, from https://housing.colostate.edu/about/sustainability/zero-waste/

Food with Friends

Why who you eat with is just as important as what you eat

By Jordan Muirhead

(Source: Huffpost) 

There’s no “I” in Meal 

When was the last time that you shared a meal with people you enjoy being around? Seriously, think about it. 

Hopefully, your answer is “yesterday!,” or sometime recently, but the sad truth is that for many of us, it’s not. A survey conducted in 2019 found that only 29% of Americans claimed to eat dinner at a table every day, and according to a 2022 poll, the average American only shares 3 dinners a week with their loved ones. In a study conducted by the University of Oxford, 1 in 5 people said that sharing weekly dinners with others was a rare occurrence.  

It wasn’t until my first semester of college – when I was a state away from my family and high school friends – that I truly appreciated the emotional importance of communal meals. I had found myself sitting at my desk, facing a white wall, and eating dinner from a to-go box…for the fifth night in a row. The culmination of me working through a few dinners that week, plus my friends being out of town, led me to eating alone in my dorm for five straight nights. The isolation and loneliness I felt hit me. I found myself desperately wishing I was back home, eating dinner around the kitchen table with my family.  

Eating with others is crucial to our physical, emotional, and mental health. While it can be difficult to accomplish due to our busy schedules, sharing meals with others should be a priority of ours. 

Communal Food & Health

(Source: Science Friday) 

Don’t get me wrong – sometimes, especially after a long day, eating a meal alone and in peace is good. But it shouldn’t become “the norm.” Study after study shows the physical, emotional, and mental benefits of eating with others. 

On the physical side of things, studies have found that eating with others tends to make us eat healthier and slower. Slow eating has many benefits including better digestion, increased dental health, and it can lead to reduced food intake. Furthermore, due to the uptake of solo mealtimes, processed foods are aimed at solo diners. Additionally, when people eat together, they are more prone to having a ritual beforehand, such as saying prayer or giving thanks. There is some evidence that shows these rituals can lead to better food choices due to the feelings of discipline that partakers get after performing them. Multiple studies have shown the correlation between eating meals together and easier weight control. 

Sharing meals with others is just as important for mental and emotional health as it is for physical health. Research has shown that sharing meals helps with social bonding. Similarly, researchers at the University of Oxford have found that eating in a community increases one’s sense of wellbeing, contentedness, and closeness to the community. Having social relationships with others is key to our mental health, as, according to News in Health, they are likely to reduce the risk of depression. A 2022 survey found that 67% of people said that eating communal meals reminds them of the importance of community. Additionally, 54% of the people surveyed reported that sharing meals with others also reminded them to approach life at a slower pace.

Relationship and community is necessary for our health, and sitting down together at mealtimes is a key way to make sure we get the social interactions and bonding that we need.  

Changes You Can Make Today

(Source: Your Teen) 

As mentioned previously, eating with others is not always easy due to busy, conflicting schedules. However, the evidence and statistics in this post point to the importance of sharing a meal with others. Below is a list of practical ways that you can implement to increase communal eating in your life: 

– Schedule Meals

According to a 2022 survey, 65% of people who said it was difficult to have communal meals said that the reason why was due to differing schedules. It is hard to find times to share meals when people have differing schedules. This is what a text string between me and three of my friends (all of us being in college) looked like last week:

Person A: Dinner tonight?

Person B: Yeah! Time? 

Person C: 5:00? 

Person B: Can’t, I have a study group until 7:00. 

Person D: 7:30? 

Person A: I have club practice from 7:15 to 9. How about 4:30?

Person D: I have a lab until 4:50

It can be hard to find times that work for everyone, which is why scheduling meals is not a bad idea. Rutgers recommends making communal meals a priority, and scheduling meal times that work for everyone. One of my friends and I schedule lunch on Tuesdays and Thursdays at 11:00 am. It is one of the few times a week we get to see each other in the midst of our busy schedules. It can seem tedious and strange to schedule mealtimes weeks in advance, but proves to be crucial when it comes to busy college-lives and social eating. 

– Go Outside Your Comfort Zone

There will be times where your schedules, no matter how hard you try, just will not match up with the schedules of people you want to eat with. When that happens, rather than eating alone, go to a dining hall and try to find someone to eat with! The dining halls are usually full of people, and many people can be seen eating alone. It’s not easy, but taking a step of courage and asking if you can eat with someone – or a group of people – can turn your solo eating into communal eating. 

– Break The Bad Habits

Did you know that 65% of U.S. professionals report eating lunch alone at their desks ? If you’re reading this post, you’re probably still in college, but you, too, will likely become a professional at some point. If you catch yourself eating lunch at your desk, it’s time to break the bad habit so that you don’t find yourself eating lunch alone at your workplace when you become a professional, too. 

I encourage you to get away from your desk for lunch. Find a new place of scenery – go outside, go to the cafeteria or a restaurant, go to the library. Even if you’re eating alone, making a point of getting away from your desk for lunch will break your habit of eating lunch alone, and will make you more available to eating meals with others. 

– FaceTime 

I have grown up my entire life eating dinner with my family. From the moment I popped out of the womb, there was a seat at the dinner table for me. I had dinner every weekday with my family, as we shared the best and worst parts of our days, and on Sundays, the whole extended family would get together for a meal. This was one of the hardest things to leave behind when coming to college. 

However, thanks to technology and things like FaceTime and Skype, there is a way for me to eat dinner with my family (even though we’re hundreds of miles apart physically) when I want to. On days where I’m feeling especially homesick, I’ll text my mom two words: When’s dinner? After getting a time, I grab a to-go meal from the dining hall and FaceTime from my dorm. 

Is FaceTime the same as being face-to-face? No. In fact, there is little evidence currently as to whether this has the same effects as eating with someone physically, but sometimes it’s our best option, and that’s okay. So on the days that you want to share a meal with someone you can’t be face-to-face with, pull out the phone or computer, grab your meal, and hit “Call.” 

– “Big Lunch”

In Britain, there is something called Big Lunch. Big Lunch, which is put on by the Eden Project, has been around since 2009, and its aim is to help people make connections through sharing a meal. In 2022, 17.2 million people around Britain got out into their community and shared lunch with other people. Try and picture what would happen if Colorado State did something similar to Big Lunch, with students and staff of all ages, genders, races, and religions, coming to share one big lunch – imagine all of the connections that would be made! In order to promote social eating and community bonding, Colorado State University should promote more communal eating events, just like Britain hosts their Big Lunch. 

Communal Food = A Better You

(Source: Tagg Magazine) 

Eating meals with others is key to our health and our quality of life. Although our busy schedules (which seem to always clash with those of our friends) make communal eating difficult, eating with others should be a priority of ours. Taking certain steps – like scheduling meals or finding a new friend in the dining hall – can help us make sharing a meal a common part of our everyday lives. 

About the Author

My name is Jordan Muirhead, and I am a freshman at Colorado State University. I am majoring in Political Science with a concentration in Environmental Policy, as well as Early Childhood Education. I believe in the importance of a well-balanced diet, as well as the fact that meals are not just about food. Who we eat with is just as important as what we eat, which is why I wanted to write this blog.   

Works Cited 

25 Surprising Family Dinner Statistics (2023) – Instacart, http://www.instacart.com/company/ideas/family-dinner-statistics/. Accessed 3 Nov. 2023. 

admin_edenproject. “Big Numbers for the 2022 Big Jubilee Lunch Weekend!” Eden Project Communities, 23 Feb. 2023, http://www.edenprojectcommunities.com/blog/big-numbers-for-the-2022-big-jubilee-lunch-weekend#:~:text=2022%20was%20a%20BIG%20Big,million%20of%20you%20took%20part. 

Blyth, Lorne. “Is Dining with Friends and Family Important to Your Health?” Flavours Holidays, 13 Mar. 2023, www.flavoursholidays.co.uk/blog/healthy-eating-habits-why-eating-with-friends-and-family-keeps-you-young/.

Brian St. Pierre, MS. “All about Slow Eating.” Precision Nutrition, 29 Oct. 2021, http://www.precisionnutrition.com/all-about-slow-eating#:~:text=The%20benefits%20of%20slow%20eating,weight%20gain%2C%20and%20lower%20satisfaction.  

“Building Social Bonds.” National Institutes of Health, U.S. Department of Health and Human Services, 25 July 2022, newsinhealth.nih.gov/2018/04/building-social-bonds#:~:text=Studies%20have%20found%20that%20having,increased%20risk%20of%20early%20death. 

“Default – Stanford Medicine Children’s Health.” Stanford Medicine Children’s Health – Lucile Packard Children’s Hospital Stanford, http://www.stanfordchildrens.org/en/topic/default?id=why-the-family-meal-is-important-1-701. Accessed 3 Nov. 2023. 

“Eating Together – Eating Well: Making It a Priority.” FS1104: Eating Together – Eating Well: Making It a Priority (Rutgers NJAES), njaes.rutgers.edu/fs1104/. Accessed 3 Nov. 2023. 

Ericson, Cathie. “Salad Bars and Meal Swipes: Healthy Eating for College Students.” Your Teen Magazine, 28 Apr. 2022, yourteenmag.com/teens-college/college-life/college-students-eating-habits. 

Hawton, Katherine, et al. “Slow down: Behavioural and Physiological Effects of Reducing Eating Rate.” Nutrients, U.S. National Library of Medicine, 27 Dec. 2018, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357517/. 

Howard, Sabrina. “Social Eating: How Sharing Meals Builds Connection.” Appetite For Change, appetiteforchangemn.org/social-eating-how-sharing-meals-builds-connection/#:~:text=Researchers%20exploring%20the%20functions%20of,eating%20with%20them%20at%20midday. Accessed 3 Nov. 2023. 

Johanna Mayer, Elah Feder. “Communal Eating with ‘Gastropod.’” Science Friday, 12 May 2021, http://www.sciencefriday.com/articles/communal-eating-with-gastropod/. 

Lee, Bruce Y. “I Get Rye with a Little Help from My Friends.” HuffPost, HuffPost, 7 Dec. 2017, http://www.huffpost.com/entry/i-get-rye-with-a-little-help-from-my-friends_b_6738042. 

Nick-Admin. “Why Chewing Food and Eating Slowly Improves Your Health.” Nathan Mogren DMD – Norton Shores Dentist, 2 Apr. 2021, mogrendental.com/why-chewing-food-and-eating-slowly-improves-your-health/. 

Pacholli, Mick. “10 Ways to Plan The Perfect Dinner for Your Friends.” TAGG, 28 Jan. 2020, tagg.com.au/10-ways-to-plan-the-perfect-dinner-for-your-friends/. 

“Perspective | How Eating with Others Nourishes Us in More Ways than One.” The Washington Post, WP Company, 28 Feb. 2023, http://www.washingtonpost.com/food/2023/02/24/food-health-well-being/. 

Simona Kitanovska, Zenger News. “Average American Only Spends 3 Dinners a Week with Loved Ones, Poll Shows.” Newsweek, Newsweek, 5 Aug. 2022, http://www.newsweek.com/average-american-only-spends-3-dinners-week-loved-ones-poll-shows-1731243. 

“Social Eating Connects Communities.” University of Oxford, http://www.ox.ac.uk/news/2017-03-16-social-eating-connects-communities#:~:text=The%20study%20also%20revealed%20that,feel%20closer%20to%20each%20other. Accessed 3 Nov. 2023. 
“The Sad Desk Lunch [Infographic] – Tri-City Medical Center.” Tri, 29 Dec. 2018, http://www.tricitymed.org/2017/05/sad-desk-lunch-infographic/#:~:text=More%20than%2065%25%20of%20U.S.,Lunch%20once%20and%20for%20all.

Building a Healthier Campus

In a fast paced college environment like Colorado State University, it’s easy to overlook the importance of maintaining a balanced diet and a healthy lifestyle. The pressures of academics, social activities, and limited time can lead to unhealthy eating habits, which, if left unchecked, can contribute to the growing issue of obesity among college students. My blog post aims to shed light on the significance of promoting good eating habits and preventing obesity at CSU. I’ll explore the reasons why fairness in addressing this issue is crucial and discuss how it aligns with the broader vision for meaningful food on our campus.

Fairness in Access to Healthy Food Options

Fairness is a crucial ethical principle when it comes to addressing the issue of obesity and promoting good eating habits among college students. It ensures that all students, regardless of their backgrounds or circumstances, have equal access to resources and support for making healthier choices. This fairness takes multiple forms on a college campus.

It involves ensuring that all students have access to affordable, nutritious food options on campus. Initiatives like community gardens, increased partnerships with local producers, and even on-campus farmers’ markets can enhance access to fresh, nutritious food. Rachel Ward, from the East Tennessee State University College of Public Health highlighted this by mentioning “University campuses are strategic settings for farmers’ markets, because they could improve access to fresh, local produce for large and diverse communities—including college students, who are at risk for poor dietary intake”. It’s not just about availability, though; affordability of healthy food options is equally important. Fairness includes offering competitively priced, balanced meal plans that make it easier for students to choose nutritious options over cheaper, less healthy alternatives. 

Illustrative photo. Source: Armstrong Hotel

Fairness involves addressing food insecurity among students. It’s not fair to expect students to focus on their studies when they’re unsure where their next meal will come from. CSU has recognized this by providing 15 complimentary bonus meal swipes to students, yet there is still room for enhancement in this regard. Initiatives like food pantries, meal assistance programs, and more cost effective meal plans tailored to underprivileged students’ financial situations are essential in creating a fair food environment on campus.

It encourages a non-judgmental approach to promoting healthier eating habits. Obesity and unhealthy eating should not be stigmatized but rather approached with empathy and support. Support groups, nutrition education, and counselors, who are often also registered dietitians, play an important role in multidisciplinary obesity treatment and can be integral in reducing the stigma associated with unhealthy eating habits and obesity. This creates an environment where students feel comfortable seeking help and support when needed.

Fairness extends to promoting physical activity on campus. Encouraging a culture of physical activity through our rec center, organized events and intramural sports. This inclusivity aligns with the fairness principle, ensuring that all students can participate in a healthy, active lifestyle.

Illustrative photo. Source: CSU

Transparency in Marketing and Food Choices

In addition to fairness, transparency is another key Daniels Fund ethics principle that plays a significant role in marketing healthy eating habits at CSU. Transparency in marketing ensures that information about food choices and their nutritional content is clear, honest, and accessible to students. It is a key focal point of efforts to improve health. This transparency is critical for several reasons.

It empowers students to make informed decisions about their food choices. Clear nutritional information helps them understand the impact of their choices on their health. I’ve noticed our dining hall menus do a good job addressing allergen information but lack prominently displaying calorie counts and ingredient lists to provide students with the knowledge they need to make healthier choices. When students have access to this information, they can make choices that align with their health and dietary preferences.

Transparent marketing builds trust between the university and its students. Trust is a key factor in building the “perfect university”. When students know that the information provided is accurate and unbiased, they are more likely to engage in healthier eating habits. Highlighting the university’s commitment to providing accurate information and making improvements based on feedback reinforces this trust.

Transparency holds food service providers and the university accountable for the quality and nutritional value of the food they offer. It encourages continuous improvement in food offerings and service. Regular assessments of the nutritional quality of campus meals, along with clear communication about the results, are important steps in maintaining accountability. When students and the broader campus community see that the university is committed to delivering on its promises, trust is reinforced.

Transparency invites feedback and engagement from the CSU community. Students, staff, and faculty can provide input, share concerns, and be part of the conversation about improving food options on campus. Enhancing opportunities for engagement through platforms such as online forums, surveys, and focus groups can facilitate this engagement and help identify areas for improvement. This inclusiveness ensures that the broader campus community has a voice in shaping the food environment and can actively contribute to making it healthier and more aligned with their preferences.

The Impact of a Healthier Campus

Creating a healthier campus through fairness and transparency in promoting good eating habits comes with numerous benefits. These benefits extend beyond individual health and well-being to affect the overall campus environment and community.

Illustrative photo. Source: CSU

A healthier campus contributes to improved academic performance. Healthier eating habits and regular physical activity have been linked to better cognitive function and academic performance. When students eat well and stay active, they are more likely to excel in their studies. The International Journal of Sport and Exercise Psychology highlighted this by mentioning “Students who are less physically active obtain lower grades and that physical activity interventions can be effective in improving academic achievement, academic behavior, and cognitive skills and attitudes”. This not only benefits the students but also contributes to the overall academic excellence of CSU.

A focus on good nutrition and physical health contributes to a positive campus culture. It encourages a sense of well-being and vitality among students and staff, fostering a sense of belonging and community. I have seen the effects of a healthy lifestyle directly increase my personal well-being. A campus that prioritizes health and well-being is more likely to have a positive and supportive environment where students feel valued and empowered to achieve their goals.

CSU’s commitment to promoting good eating habits and preventing obesity creates a long-term impact. Healthier eating habits acquired during college can translate into lifelong choices, producing healthier future graduates who are better prepared for success in their future careers and personal lives. CSU has the opportunity to contribute not just to the education of its students but also to their long-term well-being and success.

A healthier campus can lead to reduced healthcare costs for both individuals and the institution. Preventing obesity and related health issues helps lower healthcare expenses, allowing resources to be allocated to other vital aspects of the university. “Adults with obesity in the United States compared with those with normal weight experienced higher annual medical care costs by $2,505 or 100%”. This cost reduction benefits students and the university as a whole, contributing to a more efficient use of resources.

A focus on promoting good eating habits and preventing obesity encourages increased community engagement. When students and the campus community are actively involved in shaping the food environment and promoting health, it strengthens the sense of community and collaboration at CSU. It also creates opportunities for students to develop leadership skills and actively engage with their community, preparing them for a lifetime of contributing positively to society.

Promoting good eating habits and preventing obesity at CSU is not just a personal responsibility; it’s a collective effort that involves fairness, transparency, and community engagement. By focusing on fairness, we can ensure that all students have equitable access to healthy food options, while transparency in marketing helps us make informed choices. Together, we can build a healthier and more inclusive food environment on campus, aligning with the broader vision for meaningful food at CSU.

Let’s take steps to transform our campus into a place where every student can thrive physically, academically, and socially. It’s not just a vision; it’s an achievable reality with the commitment of the entire CSU community. CSU can become a model for other institutions by prioritizing health, inclusivity, and transparency, creating a campus where students not only receive an outstanding education but also learn the lifelong skills and habits that will lead them to successful and healthy futures. By investing in the health and well-being of its students, CSU is not just building a healthier campus; it’s building a brighter future.

About the author: 

I’m Max Beeners, a business student at Colorado State University. With my father being a gym owner, my passion lies in health and fitness, where I strive to improve daily through workouts and maintaining a healthy diet. Opting for the CSU Honors program was a way for me to challenge myself by exploring subjects that I wouldn’t typically be drawn to. Surprisingly, this honors seminar has ignited a newfound interest in me that I never expected. I’ve developed a keen fascination for the realm of sustainable and nutritious food, and this seminar has provided me with the opportunity to delve deeper into this subject.

It’s Time For Influencers To Stay In Their Lane

By: Emma Aletich

As A Gen Z child, most of my life has involved technology. From iPhone games to social media platforms such as Instagram and TikTok, our generation has a world of information at our fingertips. As a teenager, I started to see many more people on these platforms making “what I eat in a day” videos or reels preaching about diets that “cured” all their problems. Underqualified individuals are giving nutrition or fitness advice, leading children to believe if they eat and work out just like the influencer they see on their phone, they too will have the “dream body”. You might think this content is innocent and harmless, but it is quite the opposite. Misinformation and meticulously planned posts have begun to shape the way our generation thinks, which has had terrible consequences on mental health. Health influencers must stay in their lane and leave it to health professionals to give health and nutrition advice.

FAD DIETS

As a student in the Nutrition department, I am beginning to learn evidence-based information about how food affects the body. Then, after school, I scroll on TikTok to find Liver King endorsing eating only raw meat or That Vegan Teacher shaming me for not being a strict vegan. Seeing how much misinformation people are forcing upon impressionable viewers is frustrating. How is the public supposed to know what is correct? Should they be vegetarian, go carnivore, or go keto? With this push for a dozen different diets and people’s desire to better themselves, many try them, only to be disappointed. 65% or more people who attempt fad diets end up gaining all weight back and more after returning to a regular eating pattern. This makes dieters feel like failures and discourages them from working toward a healthier life. Sadly, that was the marketer’s plan all along. The weight loss industry is worth $192.2 billion and does not care about individual well-being. They want you to fail so you can pay to try another weight loss plan. Influencers with a learned dieting mentality or those who are paid to endorse diets then infiltrate social media and spread the word. They use health phrases with no evidence to draw desperate viewers in, like “detoxes,” “heals the gut,” or “reduces inflammation.” News flash from someone who does their research: your body has organs explicitly designed for detoxing, and no greens powder will heal your gut microbiome. 

Another issue with underqualified influencers giving diet advice is that it can be dangerous. For example, the keto diet has become a popular weight loss diet in the past couple of years, but keto marketing does not give the whole picture. In reality, the keto diet was initially designed for children with epilepsy to manage their symptoms, not for long-term weight loss. If done for too long or if not done right, keto can lead to nutrient deficiencies, kidney stones, constipation, low blood pressure, and an increased risk of heart disease. These health risks associated with keto are not typically shared by influencers, which can lead to dangerous outcomes if viewers attempt the diet without help from a medical professional. 

21 Day Fix Weight Loss Diet and Exercise Plan — source

A RISE IN TECHNOLOGY, A CRASH IN MENTAL HEALTH

Another hidden danger of food talk on social media is its impression on children, especially young girls. Constant talk about food, body image, and exercise on social media can slowly teach adolescents that they are not enough. Posed and edited photos of models on Instagram make girls compare themselves to unrealistic standards and can damage their self-esteem from a very young age. With a set of standards rooted in young girls’ self-concepts, they may have problems being confident and self-assured with their looks and actions for the rest of their lives. In  “What I Eat in a Day,” videos with body checks or calorie counts show girls they need to monitor everything they put in their bodies and restrict themselves if they ever want to be beautiful. Calorie restriction, especially during puberty and periods of growth, is extremely dangerous. Getting proper fuel to grow is essential at this point in a child’s life. Increased needs for calories, proteins, calcium, zinc, and folate are required to transition to an adult body, and malnutrition can stunt this process by delaying puberty’s natural start or progression. A recent eye-opening study found that 51.7% of girls ages 13 and 14 with social media accounts were likely to report disordered eating routines. Also, among 680 children following health-related accounts, 49% showed symptoms of anorexia. This is a massive issue. Eating disorders also are linked to other mental health issues, such as depression and anxiety. They have lifelong consequences and, in severe cases, can lead to death. I personally have known multiple friends who have suffered from eating disorders, and it is not a light matter. These diseases rip away social lives, plummet grades, and truly take over someone’s whole life. It’s heart-wrenching to watch someone you love go through the struggle and pain of an eating disorder. Knowing these disorders are becoming increasingly common is enraging, as prevalence has almost doubled from 2000-2018. This increase has a clear correlation with social media use and is why influencers promoting disordered eating need to be banned. Any medical advice needs to be left to medical professionals.

Example of body and food content on TikTok — source

POSITIVES OF SOCIAL MEDIA

On the contrary, there have been some efforts to combat the toxic diet culture that is rampant through social media. “Body positivity” is a trend that supports women with all body types and encourages people not to conform to the typical beauty standards of social media. It is designed for healthy representation of “flaws” for people to relate to others online. Body positivity has built communities of love and acceptance, which fights against the toxic push for thinness and restriction. Another positive for health and food influencers of social media is meal inspiration. Many influencers have benevolent intentions and simply want to share inspirations for easy dinners or delicious snacks for viewers. This side of TikTok and Instagram is a light-hearted and fun way to connect people and their interests and to spark creativity in society. But there is quite a difference between this and health content—recipes and videos about inclusivity and love are largely overtaken by toxic messages. Hate and judgment are historically a lot stronger and longer-lasting than the positive side of social media. Once a person gets stuck into the cycle of diet culture and calorie counting videos, TikTok algorithms, which tailor videos that show up by what you have viewed before, make it nearly impossible to escape. So sadly, even though there is a particular side of social media working tirelessly to counteract toxicity and share correct information, diet culture, and misinformation will continue to confuse and infect the public.  

A CHANGE IS NEEDED

One professional who is qualified to give advice is a Registered Dietitian Nutritionist. RDNs go through years of schooling to learn how food affects the body, different diets, and how to tailor food patterns to specific people. They are experts in their field but still don’t have a larger platform than uneducated influencers just trying to sell a product or push a fad diet on viewers. Influencers without evidence claim fast results and make significant promises of change. Although unrealistic, those claims are much more appealing than long-term lifestyle changes that an RDN would advise. As humans, we want quick fixes, and the media exaggerates that by falsely promising viewers that that is possible.

Overall, social media is a space that desperately needs improvement for the sake of society. Misinformation about lifestyle patterns and diets leads to a scheme to make a profit, harming the well-being and esteem of victims of diet culture. The increase in social media usage for young children has also brought dangerous increases in eating disorders and dissatisfaction with one’s self, destroying confidence from a young age and setting one’s self-love at a low bar, which will have massive complications in later life. Insecure and uneducated influencers have no right to force incorrect information and health opinions onto others, as it can lead to these harmful outcomes. Nutrition professionals must be contacted if an individual wants to change their lifestyle safely and healthily, as health influencers will almost always point you in the wrong direction. I believe we need to reevaluate the platforms that social media has become and start becoming educated on the tactics and fear-mongering used on these apps. 

APPLICATION TO CSU COLLEGE LIFE

At CSU and most other colleges in the country, kids are vulnerable to this degrading content on social media. The college years are a formative stage where individuals learn who they are and what they value. Being bombarded with this information on body image and diets negatively impacts self-development and realization. As a community, I think CSU and other college campuses need to spread more information about the negatives of social media and provide extra support for students going through mental health issues regarding body dysmorphia, disordered eating, depression, and anxiety. Skills at navigating social media can be further introduced and stressed in the healthcare industry, as it might help prevent lifelong mental health issues. Overall, the community I have been a part of on campus has been loving and supportive, and I think it’s essential to ensure that every other student gets the same experience of friends that build them up instead of putting them down.

ABOUT THE AUTHOR

I am a first-year at Colorado State University majoring in Nutrition and Food Science with a concentration in Dietetics and Nutrition Management. In the future, I want to get my Registered Dietitian Nutritionist license and help people become their healthiest selves, both physically and mentally. Social media’s impact on our society is an important issue for me, as I believe the increase in mental health issues and hate spread on platforms such as Instagram is unacceptable. I think it is essential for everyone to recognize the underlying messages sent through what we post on social media and become more aware of the effect it has on others. 

BIBLIOGRAPHY

• Is the Keto Diet Safe? What are the Risks? (n.d.). Www.uchicagomedicine.org. Retrieved November 6, 2023, from https://www.uchicagomedicine.org/forefront/health-and-wellness-articles/ketogenic-diet-what-are-the-risks#:~:text=The%20
• Phoenix, S. (2023, February 5). Diet Failure Statistics 2023 | Why Do Diets Fail? Great Green Wall. https://www.greatgreenwall.org/supplements/diet-failure-statistics/#:~:text=It
• Morris, A., & Katzman, D. (2003). The Impact of the Media on Eating Disorders in Children and Adolescents. Paediatrics & Child Health, 8(5), 287–289. https://doi.org/10.1093/pch/8.5.287
• Bergman, M. (2022). Social Media Effects on Eating Disorders | Social Media Victims Law Center. Social Media Victim’s Law Center. https://socialmediavictims.org/mental-health/eating-disorders/
• Why are eating disorders on the rise? | OHSU. (n.d.). Www.ohsu.edu. https://www.ohsu.edu/womens-health/why-are-eating-disorders-rise#:~:text=However%2C%20data%20shows%20eating%20disorders
• Soliman, A., Sanctis, V., & Elalaily, R. (2014). Nutrition and pubertal development. Indian Journal of Endocrinology and Metabolism, 18(7), 39. https://doi.org/10.4103/2230-8210.145073
• Soliman, A., Sanctis, V., & Elalaily, R. (2014). Nutrition and pubertal development. Indian Journal of Endocrinology and Metabolism, 18(7), 39. https://doi.org/10.4103/2230-8210.145073
• Rittenhouse, M. (2021, September 28). Long-Term Effects of Eating Disorders on Health. Eating Disorder Hope. https://www.eatingdisorderhope.com/long-term-effects-health
• Weight Loss and Weight Management Diet Market Size, Share & Report. (n.d.). Allied Market Research. https://www.alliedmarketresearch.com/weight-loss-management-diet-market
• Institute of Medicine (US) Committee on Nutrition Services for Medicare Beneficiaries. (2011). Providers of Nutrition Services. Nih.gov; National Academies Press (US). https://www.ncbi.nlm.nih.gov/books/NBK225306/
• Becoming a Registered Dietitian Nutritionist. (n.d.). Www.jefferson.edu. https://www.jefferson.edu/academics/colleges-schools-institutes/health-professions/departments-programs/nutritional-sciences/rdn-certification-info.html#:~:text=A%20registered%20dietitian%20nutritionist%20(RDN)

Food Waste at CSU

Colorado State University ranks fourteenth in the world as the most sustainable university, and fifth in the United States. However, despite these high rankings, there are still many things that we, as a university, can do. The first big improvement that can be made is improving our food waste systems. As we try to be sustainable in our food, there are still various flaws and improvements that can be made to make it even more sustainable. Things like creating more compost opportunities around campus which allows us to dispose of our compostable to-go boxes and cups properly, more education options to offer students access to more knowledge about food waste, and giving students more opportunities to be involved on campus by helping grow food that the dining hall could serve, making it more sustainable. Food waste is something that should be talked about more, we have sustainable energy, sustainable packaging, and even sustainable food. But food waste is something that goes under the radar most, if not, all of the time.

Composting at CSU

I believe composting is a great idea,and I love how Colorado State University is using compost to-go boxes and compostable cups and straws, but the only issue is that there is nowhere to put these compostable items besides the trash can, which decreases the overall impact of having these compostable items in the first place. Unfortunately, according to the United States Environmental Protection Agency on their article about composting food waste, out of “66.2 million tons of food waste, only 5% of the wasted food was composted,” (EPA, 2023) I know that Colorado State already has a “zero waste” rule with their housing and dining services, where they try to eliminate all waste. There is also a video on their website which talks about what you can with your waste when you can not compost. In the video, they mention these brown trash cans that are used for composting. This would provide an easy way for students to get rid of their compostable items after using them, but the only time I have ever seen these brown trash cans around campus is when they are by the dish is return in the Ram’s Horn dining area. I think that this is a good spot to put the compost bin for leftover food, but it is not very useful when I take my food to-go in the compostable to-go boxes, and I finish eating outside of the dining hall and have nowhere to put it besides the trash can. I think that by adding compost bins around campus, it will highly increase the amount of compost the university collects, and that will help lower our food waste. Another way we can decrease our food waste is by implementing more compostable trash cans around campus that are easier to access for the students. I think as well as implementing compost bins, we should also advertise it and spread the word. I think using the video on the Colorado State University Housing and Dining or updating the video would be good, so the students know the change that was implemented and educate the students.Getty Images

Educating Our Students

Speaking of educating students, Another way that the university could attempt to lower its food waste is by offering more education opportunities that give information about what food waste is, and what they can do to limit their food waste. In the article “The Role of IoT Sensing as a Service in Combating food Waste”, it states that the FDA says that 30-40% of the food supply ends up as food waste. I think if we educate our students on the reality of food waste and explain how big of a problem this is, then we will see this percentage go down. I also believe that  by putting something as simple as stickers of recommended serving sizes for each food in the dining hall, as well as putting flyers up around the four campus dining halls which encourage students to only take what they are going to eat will help make students more aware of their eating habits, and be more mindful of the amounts of food that they put on their plates. I think that if every student becomes exposed to the food waste problem, and becomes aware of their impact on it, they will look for more ways to change their habits for the better. If we can get the majority of campus involved with this, and give them various options, ideas, and ways to dispose of and store their food then it can create a serious impact on our universities total food waste. Making posters or stickers to put around the dining halls about food waste and sustainability can do a lot, and educating the student body about their potential impact allows for the most potential improvement. Getty Images

A Solution for Food Waste at CSU

Lastly, I think that the university should look into creating a garden, or multiple, that are spread around campus and give students the chance to grow their own food, and allow for other students to harvest what they would like from it. These gardens would help get more students more involved on campus, and they could use some of the compost gathered on campus as fertilizer, which would increase our sustainability. Giving students the opportunity to grow their own food can help college students find the foods they want and it gives them direct access to locally grown, fresh foods which they can bring back to their dorm or apartment. This can help reduce the waste of food because typically when you need ingredients from the store, they come in bulk, which is annoying when you only need a little bit for a recipe, and are forced to take more than you need, and not to mention these foods are often pretty expensive. Implementing a free garden can help solve this issue. These gardens could even be student led, with a student organization that can help run it. This organization could even offer students the help and resources to learn how to cook with the food that is grown there, which can help them worry less about the cost of ingredients at the stores, and it can also help get more students involved on campus with something as relaxing and easy as gardening. Recently because of inflation, the prices of food and other cooking related items has gone up 34%, according to the FDA, especially in states such as Colorado where groceries are so much more expensive compared to other states in the United States. One big contributor to this is that there is a higher labor and production cost in Colorado, and a lower supply of food, according to KDVR’s article about expensive groceries. It is also estimated that the average grocery bill for a family of four in Fort Collins is $1,366 per month, which is very high in comparison to other major cities in Colorado. 

To Sum it Up…

In conclusion, I think that food waste is a very overlooked issue in society, and that it should be talked about more. Even though Colorado State University and Fort Collins in general are very good at keeping almost everything they do sustainable, I think that food waste is something that is constantly overlooked, and is in need of improvement. If we raise enough awareness and educate our student body and faculty, we can make a very simple, yet highly effective change in our food waste production. Doing things like educating students about food waste, increasing access to compost bins, and setting up a free, student led garden for the students can help improve Colorado State University sustainable, and decrease our food waste output. This is not just an “opportunity”, it is a responsibility all students must take on. Voicing options, educating yourself, and working together with administration can help make this idea a reality. If we all do our part, we can bring people together and make Colorado State University more sustainable than it already is. We can make CSU the standard for decreasing or eliminating food waste across the nation, and we can start the trend.

References

(2019, March 9). – YouTube. Retrieved November 5, 2023, from https://blog.smartsense.co/sensing-as-a-service-combating-food-waste?utm_source=ppc&utm_medium=ccOct2023&utm_campaign=foodwaste&utm_term=food%20waste&utm_campaign=Food+Waste+Campaign+-+CC-+Sept+2023&utm_source=adwords&utm_medium=ppc&hsa_tgt=kwd-20240491&hs 

Carey, R. (2023, October 25). What is the cost of living in Colorado? Unbiased. Retrieved November 5, 2023, from https://www.unbiased.com/discover/banking/what-is-the-cost-of-living-in-colorado 

Composting | US EPA. Composting. (2023, October 26). https://www.epa.gov/sustainable-management-food/composting  

Rhodes, M. (2023, August 17). Why are Denver groceries so expensive? | FOX31 KDVR. KDVR. Retrieved November 5, 2023, from https://kdvr.com/news/local/why-are-denver-groceries-so-expensive/ 

Top 15 Green Colleges in the United States Ranked. (n.d.). Just Energy. Retrieved November 5, 2023, from https://justenergy.com/blog/top-15-green-colleges-in-the-united-states-ranked/ 

Top 50 Green Colleges. (n.d.). The Princeton Review. Retrieved November 5, 2023, from https://www.princetonreview.com/college-rankings?rankings=top-50-green-colleges 

Zero Waste – Housing & Dining Services. (n.d.). CSU Housing and Dining Services. Retrieved November 5, 2023, from https://housing.colostate.edu/about/sustainability/zero-waste/ 

About the Author:

Megan Bucki is a first year at Colorado State University. She is from The Woodlands, Texas and is majoring in Neuroscience. She took this honors seminar “You Are What You Eat” and has loved learning about the impact of food on the human population.

Is CSU maximizing the potential of Fort Collins Food?

December 4th, 2023– Davis Jones

Imagine this: a vibrant Colorado State campus where food transcends its traditional role of mere sustenance and becomes a catalyst for a nutritional revolution in the context of college life. In this utopia, the goal is to establish a foundation built on sustenance and local sourcing, setting up nothing less than an evolution of the food industry as we know it.

Our dining experience won’t just serve food; it embodies the essence of Fort Collins’ rich food culture. Operating in harmony with local markets, ensuring a diverse, health-conscious approach to nourishment. Aiming at not only encouraging healthier eating habits in students’ but also cultivating a profound love for good food, fostering a sense of community, and leading by example.

This quixotic endeavor can only be realized through an initiative that seamlessly combines the educational journey of college students regarding food with strong support for local markets, creating a thriving food economy right here at CSU! So, let’s don our aprons and embark on a journey towards this utopian, yet entirely achievable, food revolution in Fort Collins.

How can our pockets handle healthy food?

Amidst the vibrant landscape of Farmer’s Markets here in Fort Collins, it would be a heterodoxy not to harness this environmentally friendly choice. After all, at a fundamental level, this strategy offers a mutually beneficial agreement for both CSU and the local food market. However, it’s important to acknowledge that when viewed through an economic or capitalistic lens, such as CSU’s perspective, embracing the fresh market does present significant monetary challenges for the University. One of the primary financial challenges in the realm of food is the considerable burden posed by transportation costs associated with importing food. However, there are strategic initiatives, such as Farm-to-Table agreements, and the implementation of seasonal menus, which promise the elimination of intermediaries significantly reducing monetary waste. 

Local farmers, inherently tied to the seasons, grow their produce when nature allows. By aligning CSU’s menus with this natural cycle, we not only save on expenses but also enrich the variety of food available in our dining halls. Moreover, the abundance of in-season food naturally leads to lower prices, further alleviating the financial strain of local sourcing.

This shift towards local sourcing is not solely benefiting the students and staff of CSU. By establishing direct partnerships with local farms, we forge symbiotic benefits. We enjoy the advantages of fresher and less processed food while simultaneously providing job security for our local farmers. The contractual relationship forged between CSU and these farmers ensures a steady income stream for the latter, while CSU gains access to seasonal produce at reduced costs compared to the monopolistic grip of “Big Food.” With Seasonal menus and Farm-to-Table initiatives working in tandem, we can trim the excess fat from our food spending, resulting in a substantial 5-10 percent reduction.

What is Healthy Food?

In recent research I conducted I learned about the value of maintaining vibration purity within our food and how pertinent the effect of non-processed food is. Vibrational purity aligns with quantum physics in giving each individual food its own vibrational frequency. Influenced by a myriad of factors such as source, freshness, and extent of processing, the food we eat has a profound impact on our emotional and physical well-being. The lower your frequency, the denser your energy and the heavier your problems might be. Vibrational purity is found in the least processed foods most similar to their natural states. The vibration of the food eaten is in direct correlation to the vibrational energy of the consumer which stresses the importance of conscious food choices. 

When it comes to foods disharmonizing our vibrational harmony, it’s typically due to chemical additives, heat exposure, or other chemical alterations in the sourcing process. Eating foods that are processed and have impure frequencies creates dissonance within your body leading to health issues such as diabetes, obesity, and depression among other things. The pertinence of high vibrational foods cannot be stressed enough and it remains a trivialized concept within health and nutrition.

Photo by Royal Fruits

In implementing a college diet focused on minimizing processed and low-vibrational foods, the positive effects will spread like a shockwave. Ailments that are commonly attributed to the college experience such as depression, anxiety, and low motivation are nullified by a change in the food available. Luckily, the aforementioned farmer’s markets are perfect options for high-vibrational food. High vibrational foods are those with a high light quotient and low entropy, which is to say that they are fresh, alive foods. By cooking meals and offering these foods all around campus the overall energy of the campus is raised. 

Considering how pertinent a steady diet is for a college student, food should be a main consideration for the University. For a broke student with limited time in between classes, the most convenient food becomes the most popular option. This leads to a drastic shift in eating habits when initiated into college life contributing to early onset diabetes and the classic “freshman fifteen”. Implementing fresh healthy food would efficaciously develop better early eating habits, mitigate food insecurity, and create a mentally, physically, and emotionally healthier community.

Sustainability and Ethical Aspects of Local Food Sourcing

Sustainability is more than just a trendy concept at CSU. As a fundamental agriculture-based school, CSU is considered top of the line in terms of environmentally friendly projects and ethical considerations. But if this University wants to take this premise to a whole new level, some changes need to be made mainly in the food aspect. Farmers selling at markets minimize the amount of waste and pollution they create. So, by CSU supporting these farmers, we simultaneously support them in their fight against “Big Food” and their benefit to environmental sustainability. By reducing the carbon footprint and conserving natural resources the farmers present a good investment for CSU. Not to mention the ethical aspects of local food sourcing like fair labor practices, animal welfare, and the responsible use and mitigation of pesticides. It’s also easy to pass in CSU’s legislation because who could argue with ethics and sustainability? If students work together and advocate for the use of the omnipresent farmer’s markets, the benefits will undoubtedly show themselves. 

Advocating For CSU

In cessation, the myriad of unrealized potential within our local Framer’s markets is an untapped resource that is ethically, financially, and nutritionally an undeniable bonus to CSU’s community. By using these vibrational high foods and incorporating them into our school system we create a symbiotic relationship where both the farmers and all of CSU benefit mentally, physically, and emotionally. I hope CSU finds some way to reach the objectively unattainable utopia I spoke of and constantly strives to create a more sustainable and efficient food system. By voting and advocating for Fort Collins food through our forks it forces change within our system to put Fort Collins on the cutting edge of food sustainability.

About the Author

I’m Davis, A first-year honors student at Colorado State University. As a guy with food sensitivities but a passion for eating I love to learn more about food. I hope to see CSU become one of the most advanced food systems in the nation. I’m so passionate about the potential food has in our lives depending on the credit we give it so naturally I pay it some heed. I find that the more emphasis I place on my eating affects my daily mood and energy. I look forward to broadening my scope of food’s impact on my everyday life!

References

Brunton, Susan. “High Vibrational Foods for Starseeds: A Guide to Organic and Sustainable Living.” Spiritual Unite, Spiritual Unite, 5 Oct. 2021, http://www.spiritualunite.com/articles/high-vibrational-foods-for-starseeds-a-guide-to-organic-and-sustainable-living/#:~:text=Here%20is%20a%20list%20of%20high-vibration%20foods%20that, blocks%20for%20neurotransmitters%20and%20brain%20health.%20More%20items. Accessed 7 Nov. 2023. High Vibrational Foods for Starseeds: A Guide to Organic and Sustainable Living (spiritualunite.com)

Crawford, Amy. “8 Ways to Raise Your Vibration (Your Positive Energy).” The Holistic Ingredient, The Holistic Ingredient, 25 Aug. 2015, http://www.theholisticingredient.com/blogs/wholesome-living/13587702-8-ways-to-raise-your-vibration-your-positive-energy. Accessed 7 Nov. 2023. Raise your vibration in just 8 steps – The Holistic Ingredient

David. “Food Vibration: Why It Matters.” Clary Sage College, 21 July 2023, clarysagecollege.com/news/my-food-is-vibrating/. Food Vibration | Why It Matters – Clary Sage College

“Farmers Markets Promote Sustainability – Farmers Market Coalition.” Farmers Market Coalition, Sept. 2022, farmersmarketcoalition.org/education/farmers-markets-promote-sustainability/. Accessed 8 Nov. 2023.Farmers Markets Promote Sustainability – Farmers Market Coalition

Rose, Brian. “The Vibrational Frequencies of the Human Body – Researchgate.” The Vibrational Frequencies of the Human Body, Research Gate, http://www.researchgate.net/publication/354326235_The_Vibrational_Frequencies_of_the_Human_Body. Accessed 6 Nov. 2023. (PDF) The Vibrational Frequencies of the Human Body (researchgate.net)

Stacy. “Campus Farmers Markets Sprout New Roots.” Farmers Market Coalition, 2 Nov. 2009, farmersmarketcoalition.org/campus-farmers-markets/.  Campus Farmers Markets Sprout New Roots – Farmers Market Coalition

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Food Choices in College are Difficult Especially When Your Identity Comes Into Play

Olivia Bird

Race, general education, and income all have a strong effect on food selection and food education. This lack of knowledge becomes quite obvious in college students, the majority of the time going away for college is a student’s first time making their own dietary choices. And without the proper understanding students often struggle making diet related choices. This topic hits close to home, I understand as a mixed race woman who looks mostly African American that more often than not African Americans make up a good chunk of obesity populations and don’t have access to food education. Which then continues the cycle of poor eating and poor health. But I also understand that race isn’t the only factor, so is education and gender. Which leads me into what I will be covering in this blog post, I plan on covering how being a college student affects food selection and education along with how your gender and race do the same. 

College students are at an even higher risk for poor food choices

 405 college students from California State University-Chico contributed to a survey called “Campus Food: You Tell Us!” which polled the students on their food choices. The results of the survey revealed that gender and race played a critical role in determining what foods the students preferred to eat. White participants were found to be far more likely than students of color to take cost, inconvenience, and taste into account over nutritional value. There was a similar statistic done for males, they chose to use nutritional value as a reason to reject the food items instead of the cost, taste, or quality.

 College students often struggle with creating enough time in their schedules to eat a sustainable amount of food for more reasons than just the challenges in their personal lives. A specific example of this struggle can be seen when observing students who have a full credit load. Balancing their academic, personal, and social lives usually causes them to save time by opting to purchase food from convenience stores instead of eating home cooked meals with more caloric density. In addition to the limited amounts of calorie dense foods in their diet, college students are also incredibly likely to not consume enough fruits, vegetables, and whole grains. This was shown in a startling statistic that revealed that 95% of polled students reported that in the three days prior to the survey they ate at least two servings of unhealthy foods that could be described as either salty, sugary, or fatty.

Your gender makes all the difference

Female college students have an even more intricate outlook on food. They frequently tend to gravitate away from meats, or other usually considered unhealthy or fattening foods. This is due to concerns about health and weight. Female students also found to be focused on eating the best quality food with lower fat quantities. However, males tended to focus far more on the cost of the food over any other factor. Despite these differences, both sexes were shown to share a similar attitude about the importance of good tasting food.

Why should we even be concerned?

 In the United States, chronic diseases linked to dietary choices are the leading causes of death and bodily harm. A key cause of these high death rates are the poor diet quality in the US. The poor diet quality in the States is also linked to at least $147 billion a year in hospital costs to the United States to the government, a lower quality of life, obesity, hypertension, type 2 diabetes, certain cancers, and osteoporosis. Continued poor diet throughout someone’s life due to lack of access to nutritionally dense

foods and a lack of knowledge of healthy vs unhealthy foods creates a higher likelihood of the previously listed chronic issues. Especially with high salt diets, you run the risk of causing higher tension, also known as high blood pressure. Diets can also have the opposite, more positive effects. A nutritionally dense and educated diet plan can cause chronic issues and or illnesses to regress in their severity.

But how can we avoid these issues? Long term diet education, and diet overall, are clearly important as they can influence your health long term. What can you do to benefit from a good diet? Scientific data shows that intake of whole grains, vegetables, fruits, and dairy products in a balanced moderated fashion can contribute to a lowered risk of getting cardiovascular disease. Especially when compared to diets with high saturated fats, which can have the opposite effect on one’s health. But why specifically vegetables, fruits, and dairy? All of the above have multiple health benefits. Fruits and vegetables provide multiple core nutrients from necessary vitamins and minerals to providing protection against some types of cancer. Okay okay everyone knows you need to eat fruits and vegetables but why is dairy suggested? Diary is all about calcium and bone health. And as a consequence, without the proper nutrients and bone health you increase your risks for multiple diseases and chronic issues.

How does this affect the average Colorado State Student?

Colorado State University freshmen are required to live in the dorm, when you live in the dorm freshman year you are also required to get a meal plan which consists of meal swipes. In short, meal swipes get you access to the dining halls and allow you to have more stable meal times. But the dining halls don’t always have everything necessary for a complete meal every meal period which leads to supplementing your diet with off campus food. But what if you are “stuck” eating food on campus, how could you possibly focus on healthy eating? In 2022 Southern Utah University published a piece which included their

recommendations on how to eat healthier.

Their recommendations consist of carefully choosing what carbohydrates you consume. For instance whole grain bread that contains more fiber and vitamin B over more refined grain breads. These whole grains take longer to digest, keeping you full for much longer than a non-whole grain. But you don’t have to limit it just to bread, you can also focus on other whole grains like brown rice, whole wheat pastas, etc. 

However, don’t just limit your efforts to whether the grains you are taking in are whole or refined.You should also up your protein, healthy fats, and keep a good balance when related to your dairy intake. Dairy should be eaten in moderation even though it is an incredibly important nutrient. Everyone needs calcium of course but too much dairy can cause skin issues and digestive problems. Dairy is still vastly important for important nutrients like vitamin D and potassium. You can also get vitamin D and potassium from non dairy routes including leafy greens, plant based milk, sesame butter, and canned fish. Of course take dietary restrictions for allergies and religion into account, but you should also attempt to take in protein to the best of your ability. This can be done through creating complete proteins from plant products or already complete animal products. The most common source of  complete proteins is from things like fish and chicken, or any other animal protein. Don’t eat animal proteins? Try proteins like tofu, peanut butter, or avocado. Avocados also provide healthy fats. Other healthy unsaturated fats include fats from fish, nuts, and olive oil. Don’t want to combine fat and protein? Another helpful complete plant protein, that also offers B12, is nutritional yeast. Though this is not the cheapest option it can be added to most food to up your protein.  However, keep in mind to limit your intake of unhealthy fats such as saturated fats and especially trans fats, both of which are normally found in what most deem as junk food. All in all, there are multiple avenues to get the important nutrients your body needs. It just takes a bit more work as a college student. 

About the Author: As I touched on a bit earlier I am a female identifying person of color who for the most part looks African American and is a freshman in College. And from my own experiences I have seen the issues with poor food education in my own community and understand the additional influences from being a POC and a woman. Which is what led me to this topic today.

Cultivating Awareness

Within the Colorado State University community, my commitment to raising awareness and advocacy regarding the origins and nature of our food, specifically in relation to genetically modified organisms (GMOs) and artificial ingredients, is rooted in the understanding that our food choices profoundly impact individual health, environmental sustainability, and agricultural practices. With a strong passion for fitness and health, I have dedicated extensive time to researching optimal diets that exclude GMOs and artificial ingredients. My academic pursuits at Colorado State University, where I have undertaken courses about sustainability, have equipped me with a comprehensive understanding of the origins and nature of our food. Understanding the complex food world requires us to pay close attention and go beyond personal likes to see how our food choices affect all these factors. As active contributors to the CSU community, our collective dedication creates a shared vision for informed choices that extend beyond the self. Taking an intentional approach creates a deeper exploration of the implications of our food consumption, asking for intentional engagement and a profound understanding of food’s impact on public health, environmental sustainability, and agricultural systems. Our commitment goes beyond campus, reaching across the world, as we passionately encourage a thoughtful and informed approach to eating. 

Conscious Consumption

Illustrative photo. Source: Express Newspaper

The evolution of food production and consumption over recent decades has introduced GMOs and an array of artificial additives into our diets. However, the potential risks associated with consuming GMOs have not been thoroughly understood or effectively communicated. Studies, such as those conducted by Thomas Bøhn, highlight the need for heightened awareness among consumers about the possible health and environmental impacts of GMOs. It is crucial to better grasp where our food comes from and what we’re putting in our bodies, urging us to care more about our health. Colorado State University, with its dedication to sustainability and innovative research, provides a unique platform for cultivating a food culture that prioritizes health and environmental responsibility. Opting for non-GMO and organic foods not only benefits personal health but also supports local farmers and promotes environmental sustainability. Research by Verana Seufert highlights the positive impacts of organic farming on biodiversity and soil health, advocating for a shift towards such methods for a healthier ecosystem. The increased availability of organic and non-GMO options on and around our campus is a testament to the growing demand for healthier and more sustainable food choices. Embracing this shift not only nurtures our personal well-being but also plays a vital role in forging a compassionate and environmentally conscious food system that resonates with our values. Moreover, advocating for and supporting local farmers and businesses that prioritize natural and organic products contributes to the development of a sturdy local economy. This reduces the carbon footprint associated with long transport distances, creates community growth, and supports the regional economy. 

Vitality of Education

By integrating more comprehensive food education and increasing the availability of non-GMO and organic options on campus, Colorado State University can lead in promoting a sustainable and health-conscious food culture. We can encourage students and the broader community to make informed choices, initiating a positive change that changes our campus for the better and influences a wider audience. To further understand this subject, it’s crucial to understand the specifics of GMOs and their potential impact. GMOs refer to organisms whose genetic material have been altered in a way that does not occur naturally through mating or natural recombination. The intention behind GMOs is often to introduce traits such as resistance to pests or tolerance to herbicides. However, the safety of consuming GMOs remains a subject of debate in the scientific community. The potential health risks and environmental impacts of GMOs are areas that require a deep understanding. When looking at the broader picture of sustainability and environmental impact, organic farming practices stand out as a solution. Organic farming promotes the use of natural fertilizers, avoids synthetic pesticides, and encourages crop rotation, all contributing to healthier ecosystems. Research has shown that organic agriculture leads to higher levels of soil fertility, lower energy consumption, and reduced greenhouse gas emissions compared to conventional farming methods. Furthermore, organic farming systems are vital in preserving biodiversity and supporting ecosystems. In the context of Colorado State University, promoting food education and making non-GMO and organic options more accessible on campus can be achieved through collaborative efforts involving students, faculty, and the administration. Integrating courses or workshops on sustainable agriculture, food sourcing, and nutrition into the curriculum can equip students with a deeper understanding of the food they consume. Initiatives like community gardens and farmer’s markets on campus can further promote awareness and accessibility to locally sourced, organic produce.

Illustrative photo. Source: Travel Channel

Continuing this discussion, it’s crucial to acknowledge a common misunderstanding about natural or non-GMO foods being expensive and tough to find. While these products might seem pricier initially, their benefits in terms of personal health, environmental friendliness, and support for local businesses outweigh the higher cost. According to Catherine Greene in her article “Organic marketing initiatives and rural development,” As more people demand these healthier options, the prices are likely to come down because more of these products will be made and sold, making them more accessible and affordable for everyone. Shifting our approach to food at Colorado State University is something that requires a group effort. Making better food choices, supporting local farmers and businesses, and advocating for regulations that prioritize health and the environment are all essential components of this transformation (Crawford). By establishing strong relationships with local farmers, broadening our eco-friendly practices on campus, and educating others about the importance of sustainable food, we can build a food culture that not only promotes healthier living but also takes care of our planet. By working together, we have the power to make a substantial impact, fostering a better way of handling food that not only benefits our community but also extends its positive effects to the wider world. Collective effort can bring about a positive change in our food practices, ensuring not just our well-being but also that of our environment for the future.

Final Words

In the intricate web of our daily lives, the choices we make concerning our sustenance create a profound influence, reaching far beyond our individual selves. It’s important to recognize the interplay between our dietary decisions and their colossal impacts on our personal well-being, the environment, and the complex structure of the economy. As active participants within the CSU community, our collective strength and unified vision can pave the way for a transformative journey toward advocating for and embracing informed choices, ones that are not about personal preference but rather are driven by the understanding of the impact of our food choices. By nurturing a culture that is not only healthier but also environmentally sustainable, we can become the start for a much-needed shift in our approach to food. This effort is not just about our local community, it is a part of the greater global movement, a movement that supports healthier living, environmental stewardship, and responsible consumption. Let us stand together, determined and committed, as we create positive change that echoes beyond our campus boundaries, leaving a mark on the world. Let us create a legacy of conscientious choices, wellness, and a shared responsibility for the planet’s future.

About the Author

My name is Jonny Tataje, and I am a business student at Colorado State University. I am passionate about health and fitness, bettering myself each day by going to the gym, maintaining a healthy diet, and getting outside as much as I can. I chose the Honors program at CSU to challenge myself by learning about topics I typically would not consider myself interested in. Taking this honors seminar has struck a new passion in me that I never would have thought I would care too much about. I have gained interest in the subject of nutritional and sustainable food, and this seminar has allowed me to further research this topic.