UCR to Celebrate Food Week Beginning Oct. 20, 2014

A wide variety of events will promote healthy, affordable and sustainably produced food

UCR Food Week 2014

UCR Food Week 2014 flyer.

RIVERSIDE, Calif. — University of California, Riverside staff, faculty and students will be encouraged to eat foods that are healthy, minimally processed and prepared in a sustainable and humane way during the campus’ week-long celebration of Food Week.

UCR’s Food Week, which runs from October 20 through October 24, 2014, is an expansion of October 24’s Food Day, an annual, nationwide celebration that encourages Americans to eat healthier, promotes healthy, affordable and sustainable food, and strives for improved health policies. Scheduled events include tours of the Botanic Gardens, campus citrus walking tours, free food, healthy cooking demonstrations, lectures on sustainability and a raffle giveaway.

  • On Monday, UCR Dining Services hosts a visit from a local organic farmer and offers members of the campus community the opportunity to pledge to “Eat Real” from 11:30 a.m. to 1 p.m. There will also be a tour  of the UCR Botanic Gardens from 11 a.m. to 1 p.m.
  • On Tuesday, the campus community can participate in the “Fallen Fruit Walk” from noon to 1 p.m., where Dr. Tracy Kahn, curator for the UCR Citrus Variety Collection, will lead a walking tour of edible trees on UCR’s main campus, including pomegranate, avocado and a variety of citrus. She will discuss the Citrus Variety Collection, the history of citrus at UCR and describe the variety of fruits on campus that you can pick and eat. Participants are to meet at the Scotty Bear Statue by the HUB building.
  • On Wednesday, a series of “nooner” events will take place at the Bell tower at noon. Participants can receive a free locally-sourced taco at the Culinary Chameleon food truck and visit various tables to play informative games that teach sustainability practices, refill water bottles and learn about water conservation.In addition, two sessions of healthy cooking demonstrations will take place at the new Student Recreation Center Instructional Kitchen where UCR’s executive chefs will conduct live cooking demos, share cooking tips and simple recipes. The sessions will take place from 4-5 p.m. and from 5-6 p.m.
  • On Thursday, from 11:30 a.m. to 1 p.m., participants can stop by the Barn for a free smoothie and to learn about smoothie ingredients and their benefits. From 4-6 p.m., there will be a fruit painting event at R’Garden, UCR’s own garden located near lot 30.In addition, noted educator and environmentalist Dr. Mitchell Thomashow will talk about his book, “The Nine Elements of a Sustainable Campus,” a manifesto for how universities can — and should — lead efforts to explore and practice sustainability. His talks draw on his tenure as President of Unity College in Maine, which became one of the most environmentally proactive academic institutions in the world. The presentation will take place at 1:30 p.m. in Interdisciplinary Building South, room 1128.
  • Finally, a raffle giveaway will take place on Friday, from noon to 1 p.m. near Scotty’s at the School of Medicine. In addition to the grand prize of a brand new bicycle, there will also be guest speakers and many more raffle prizes given away at the event.

UCR’s Food Week is part of the larger University of California Global Food Initiative, which rallies the broad UC community across a wide range of disciplines to work toward putting the world on a path to sustainably and nutritiously feed itself.

The University of California Global Food Initiative aims to align the university’s research, outreach and operations in a sustained effort to develop, demonstrate and export solutions — throughout California, the U.S. and the world — for food security, health and sustainability. President Janet Napolitano and chancellors from all 10 campuses are united in this goal. The initiative draws on UC’s leadership in agriculture, medicine, nutrition, climate science, public policy, social science, biological science, humanities, arts and law, among others. Its focus is both external, such as how UC translates research into policy and helps communities eat more sustainably, and internal, such as how UC leverages its collective buying power and dining practices to create desirable policies and outcomes.

Media Contact


Tel: (951) 827-6049
E-mail: konrad.nagy@ucr.edu

Additional Contacts

Julie Chobdee
Tel: (951) 827 - 1488
E-mail: Julie.Chobdee@ucr.edu

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