Slow Food USA’s Time for Lunch launches in just over a week with more than 280 Eat-ins all over the United States.
Here at Slow Food Rhode Island, we’re looking forward to an afternoon of good food and great company for a cause at Tiverton Four Corners Arts Center on Monday, September 7 at 2pm.
Deborah has spent 8 months traveling the United States researching school lunch. She’ll share her observations and experiences with us at the Eat-in.
Kimberly coordinates the Farm to School program for Kids First RI. If you are unfamiliar with Kids First RI, they are very involved in child nutrition and physical well-being throughout the state. In addition to working to get Rhode Island-grown fruits and vegetables into schools, Kids First has a team of chefs who work with food service directors in every district to improve school lunch. This year, Rhode Island has new nutrition requirements that have been mandated. The standards are high and exceed the USDA requirements for whole grains, the amount and variety of fresh fruit and vegetables, and include sodium limits. Kids First works to help school food service change their practices and offerings to meet these new requirements, and also works with schoolchildren to educate them on nutrition and help them adapt to these changes that are being made.
Please spread the word to your friends, invite them to join you at the Eat-in, and if they are unable to make it, please encourage them to sign the petition and to contact their legislators to let them know that healthy food in schools is important to us all.
If you are able to join us, please rsvp to email@example.com, and please let us know what dish you’ll be bringing. The Eat-in is BYOU – bring your own utensils (and plates, and cups!) – to cut back on waste at the site.
We’re looking forward to seeing you there!
University of Rhode Island students from the Animal Science Club and the Nutrition Club are working in conjunction with Slow Food Rhode Island and the Kids First Program based in Providence RI to promote biodiversity and local eating to grammar school students in Rhode Island.
The Animal Science Club worked with Becky Sartini, URI Animal Sciences Assistant Professor, on a fun, interactive session on the Rhode Island Red. The Fogarty Elementary School students learned about the differences between brown and white eggs, the origin of the Rhode Island Red, and choices chicken breeders make in breeding high producing hens. All of the children got to see the live Rhode Island Red chicken who was also visiting the classroom.
The Nutrition Club worked with Ingrid Lofgren, URI Nutrition and Food Sciences Assistant Professor, to introduce the students at Kent Heights Elementary School to the Rhode Island state fruit, the Rhode Island Greening apple. In addition to learning about the RI Greening, the Kent Heights students also learned about the benefits of eating lots of fruits and vegetables. Both clubs look forward to continuing their work with Slow Food Rhode Island and Kids First in the future.
posted by Ingrid and Becky