Author: Soo Jin Kim
Local Foods Month is a series of events planned for October intended to educate Oxy students, staff and the public about utilizing and enjoying locally grown food.
Local Foods Month is a collaborative effort by Occidental students and faculty in the Urban and Environmental Policy Institute (UEPI), the Food Energy and Sustainability Team (F.E.A.S.T.), the Progressive Christians Uniting (PCU), Campus Dining and the Office of Religious and Spiritual Life (ORSL).
“Our club is dedicated to exploring the connection between the food we eat and the environmental impacts of how it got on our plate,” said co-president of F.E.A.S.T. Club Elissa Chandler (senior).
“Food obviously plays such a huge role in our day-to-day lives, and this month gives us the opportunity to see what goes into the production of such an essential commodity,” said Student Assistant for Sustainability in Campus Dining Tara Skar (sophomore). Next month, the five co-sponsors are planning multiple events both on- and off-campus to explore the link between food and social issues.
Local Foods Month focuses not just on food, but consumption and purchasing habits as well as the potential impact they have on the environment. ORSL is also interested in raising awareness about food justice issues, not only social or environmental issues, but also moral and religious issues. “Many of the world’s religious traditions have a commitment to offering compassion and support to people who are marginalized and oppressed,” said the Director for Religious and Spiritual Life Rev. Susan Young. “This includes people who are hungry or who face food security issues.”
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