h3. Name of Concept: Sustainable and Nutritious Food for Margaret's House Children


h3. Overview of Idea:

While I understand that Margaret's House meets all government nutritional requirements, I would like to see a change in the food our RIT classes of 2023-2028 are served. I aim to advocate for more whole grains, fewer processed foods, less high-fructose corn syrup and the elimination of trans-fat. I also would love to see more fresh fruits and some fresh vegetables served on our kid's plates, perhaps from a little community garden or a local CSA (community-supported agriculture project).

h3. How this idea leverages current areas of RIT expertise:

As a Global Studies major here at RIT, I have learned how destructive global food sourcing and monolithic agribusiness can be. Many RIT scholars, like those in the programs outlined below, have firsthand experience with improving the nutrition and sustainability of food in large institutions. For my project, academics could pursue a multi-disciplinary approach to ensure all legal, safety, and nutritional requirements are met, without increasing Margaret's House tuition costs for RIT parents (local fresh produce is often cheaper than its imported counterparts, anyway).

This idea also provides unique and valuable learning experience for children about healthful eating and where food comes from. Perhaps they could even go on field trips to visit the local CSA where their food is grown, or help tend their own MH community garden.

h3. Main RIT on-campus champion(s) for this idea:

I imagine the Golisano Institute for Sustainability and programs in Global Studies; Science, Technology and Public Policy; Environmental Science; and Nutrition would be interested in contributing.

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h3. Potential off-campus individual, organization, company or government entity advocate(s):

  Genesee Valley Organic CSA, USDA Fresh Fruit and Vegetable Program

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h3. How you envision this idea advancing RIT's national or global stature in an important or emerging field:

I volunteered at two daycare centers at different ends of the country before RIT, and throughout my 3 years working at Margaret's House I have been shocked to learn what RIT feeds its kids.

1. The other children's centers I worked with made sure children had a protein, starch, and fruit or vegetable for every snack served. MH children often receive just some oyster crackers and water or milk.

2. In two years of working at MH, I have only seen fresh vegetables served three times\! Fresh fruit is also scarce; children only receive fresh fruit once each week. The rest of the produce is canned, and, according to the labels, many of it actually grown, canned, and exported from China\!

3. Many of the foods are heavily processed. The margarine contains one full gram of Trans fat per serving, while the jam, Nutrigrain bars, and tomato sauce contain large amounts of high-fructose corn syrup.

h3. Why you believe RIT has a unique opportunity or an ability to differentiate itself through this idea:

RIT has made great strides in "greening" its student dining facilities and providing nutritionally-sound alternatives to heavily-processed foods.

RIT academics contain such a wealth of knowledge in how to eat responsibly and minimizing the negative environmental and social impacts of the food we eat. Even if we do not wish to make MH's food-sourcing genuinely progressive, we should at least catch up to the higher nutritional standards of other child care programs nationwide.

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