Department of Human Physiology and Nutrition, Johnson E. Beth-El College of Nursing and Health Sciences, University of Colorado Colorado Springs, Colorado Springs, CO 80918, USA.
Dining and Hospitality Services, University of Colorado Colorado Springs, Colorado Springs, CO 80918, USA.
Int J Environ Res Public Health. 2021 Jan 11;18(2):534. doi: 10.3390/ijerph18020534.
Industrial agriculture and food corporations have produced an abundance of food that is highly processed, nutritionally poor, and environmentally burdensome. As part of a healthy campus initiative, generated to address these and other food production and consumption dilemmas, a student-run "local and sustainable" food establishment called Food Next Door (FND) was created. This intrinsic case study evaluated food literacy in health science students, faculty, and staff first as a pilot to build the case for FND and further explicated customers', volunteers', and leads' experiences with FND, identifying potential pathways from food literacy to citizenship. Ten returning customers, eight recurring nutrition student volunteers, and three graduate student leads participated in interviews that were analyzed for themes and subthemes. The findings show a progression in themes. Customers' experiences highlight FND's fresh, flavorful food, smiling and supportive staff, and personal transformation. Volunteers' themes identified greater awareness of new foods and plant-based eating, acquiring new knowledge and skills in commercial kitchens, and deepening their connection to food, each other, and to where food comes from. Leads' themes show opportunities to gain managerial skills, a deeper understanding of food and skills from being immersed in value-based food systems, and confidence in peer teaching. Experiencing and becoming part of the food value chain through FND built food literacy, shifted values, and transformed students into food citizens.
工业化农业和食品公司生产了大量高度加工、营养差且对环境造成负担的食品。作为解决这些以及其他食品生产和消费难题的健康校园倡议的一部分，创建了一个由学生运营的名为“本地和可持续”的食品机构，称为 Food Next Door（FND）。这项内在的案例研究首先评估了健康科学专业学生、教师和员工的食品素养，作为建立 FND 案例的试点，并进一步阐述了顾客、志愿者和领导者在 FND 的体验，确定了从食品素养到公民身份的潜在途径。十名回头客、八名经常参与营养学生志愿者和三名研究生领导参加了访谈，访谈内容针对主题和子主题进行了分析。研究结果显示出主题的递进。顾客的体验突出了 FND 的新鲜、美味的食物、微笑和支持的员工以及个人转变。志愿者的主题确定了对新食物和植物性饮食的更多认识，在商业厨房中获得新知识和技能，以及加深他们对食物、彼此以及食物来源的联系。领导者的主题显示了获得管理技能、更深入了解基于价值的食品系统以及在同伴教学中获得信心的机会。通过 FND 体验和成为食品价值链的一部分，建立了食品素养、改变了价值观，并将学生转变为食品公民。
