{"id":5014,"date":"2022-11-03T15:05:56","date_gmt":"2022-11-03T19:05:56","guid":{"rendered":"https:\/\/daeprd.wpenginepowered.com\/communityengagement\/?page_id=5014"},"modified":"2022-11-03T15:12:34","modified_gmt":"2022-11-03T19:12:34","slug":"ut-food-systems-service-project","status":"publish","type":"page","link":"https:\/\/dae.utk.edu\/communityengagement\/ut-food-systems-service-project\/","title":{"rendered":"UT Food Systems Service Project"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" width=\"1500\" height=\"400\" src=\"https:\/\/dae.utk.edu\/communityengagement\/wp-content\/uploads\/sites\/8\/2022\/11\/food-program.jpg\" alt=\"tray of fresh vegetables\" class=\"alignnone size-full wp-image-5016\" srcset=\"https:\/\/dae.utk.edu\/communityengagement\/wp-content\/uploads\/sites\/8\/2022\/11\/food-program.jpg 1500w, https:\/\/dae.utk.edu\/communityengagement\/wp-content\/uploads\/sites\/8\/2022\/11\/food-program-300x80.jpg 300w, https:\/\/dae.utk.edu\/communityengagement\/wp-content\/uploads\/sites\/8\/2022\/11\/food-program-1024x273.jpg 1024w, https:\/\/dae.utk.edu\/communityengagement\/wp-content\/uploads\/sites\/8\/2022\/11\/food-program-768x205.jpg 768w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/p>\n<h2>Vision<\/h2>\n<p>Led by students, the Food System Service Project aims to engage the UT community \u2013 faculty, students, and staff \u2013 to promote campus food security, reduce food waste, and inspire servant-leadership. The FSSP is leading a research initiative analyzing the financial, environmental, and social impacts of\u00a0\u00a0how and why food enters, exists, and leaves UT\u2019s campus. The analysis will reveal points of loss (financial, environmental, and social) and be used to advocate for systemic change.<\/p>\n<h2>Goals of FSSP<\/h2>\n<p>The Food System Service Project has established the following goals relating to UTK\u2019s academic community:<\/p>\n<ul>\n<li>Increase visibility and transparency of UTK\u2019s food system and sustainability efforts<\/li>\n<li>Significantly increase student awareness of and action against food waste and food insecurity through a systemic and sustainability focus<\/li>\n<li>Enrich academic rigor and experiences through experiential learning<\/li>\n<li>Inspire ethics of sustainability and servant-leadership<\/li>\n<\/ul>\n<div class=\"panel  panel panel-default\"><div class=\"panel-heading\"><h3 class=\"panel-title\"><a class=\"collapsed\" data-toggle=\"collapse\" data-parent=\"#single-collapse\"\" href=\"#single-collapse-0\"  aria-expanded=\"true\" aria-controls=\"#single-collapse-0\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"icon-collapse\" viewBox=\"0 0 24 24\"><path d=\"M0 7.33l2.829-2.83 9.175 9.339 9.167-9.339 2.829 2.83-11.996 12.17z\"\/><\/svg> Context<\/a><\/h3><\/div><div id=\"single-collapse-0\" class=\"panel-collapse collapse panel-collapse collapse\"><div class=\"panel-body\"><\/p>\n<p>In 2017, Dr. Betsy Anderson Steeves found around 1 in 3 students are food insecure at the University of Tennessee, Knoxville (Chadwell, 2019). With perspective, in 2017 the University of Tennessee, Knoxville had 28, 321 enrolled students. This would mean 9, 440 students were food insecure within a month of the administered survey. \u201cUnlike the rent, which might result in eviction, or the electric bill, which might result in the power being turned off, food expenditures are not a fixed cost\u201d (Hossfeld et. al. 2016). \u201cThe consequences of food insecurity include poor health outcomes such as increased morbidity and mortality as well as depression\u201d and students experiencing food insecurity \u201ccan lead to poor performance in school\u201d (Hossfeld et. al. 2016). Furthermore, college students in Southern Appalachia experience food insecurity at a higher rate than the national average, leaving students more vulnerable to \u201cpoor academic performance and unhealthy spending habits and coping mechanisms\u201d (Hagedorn 2019; Schneibel 2019). The vulnerability of students in higher education undermines their efforts to pursue a degree because their grades are likely to suffer from food insecurity.<\/p>\n<p>The impact of food waste extends to financial costs as well. The United States alone wastes ninety-six billion pounds of food, approximately one-third of all food produced in the US, which results in $165 billion in lost economic value (Evans &amp; Nagele, 2018, p. 177-179). As food waste presents severe environmental and economic loss, we must ask ourselves what social impact does food waste produce? Alex Barnard (2016) asserts that the United States wastes enough calories of food to account for the entire world\u2019s nutritional deficit (Gillion 2019).\u00a0\u00a0If only thirty percent of all food waste was recovered and redistributed in the U.S, the amount of food would be able to \u201csupply every food-insecure American\u2019s total diet\u201d (Evans &amp; Nagele, 2018, p. 181). In the United States, food insecurity has been around 11% of the population between 2017 and 2018 or around 36 million Americans (Colman-Jensen et. al., 2019). While theories suggest an increase of agricultural production is necessary, many scholars argue systemic dysfunction is the cause of both food waste and food insecurity (Gillion 2019; Lang &amp; Barling 2012; Evans &amp; Nagele 2018; Baker 2020; Barlett 2011; De Wit 2014; Drechsel &amp; Karg 2018; Hilimire 2016). Such scholars claim the movement towards a sustainable food system is society\u2019s hope of equitable and environmentally sustainable practices.<\/p>\n<p><\/div><\/div><\/div>\n<div class=\"panel  panel panel-default\"><div class=\"panel-heading\"><h3 class=\"panel-title\"><a class=\"collapsed\" data-toggle=\"collapse\" data-parent=\"#single-collapse\"\" href=\"#single-collapse-1\"  aria-expanded=\"true\" aria-controls=\"#single-collapse-1\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"icon-collapse\" viewBox=\"0 0 24 24\"><path d=\"M0 7.33l2.829-2.83 9.175 9.339 9.167-9.339 2.829 2.83-11.996 12.17z\"\/><\/svg> Mission and Action Plan<\/a><\/h3><\/div><div id=\"single-collapse-1\" class=\"panel-collapse collapse panel-collapse collapse\"><div class=\"panel-body\"><\/p>\n<p>The University of Tennessee\u2019s Food System Service Project (FSSP) aims to promote access to food locally and globally. FSSP encourages others to think critically, be an ally, and act intentionally. As engaged scholars, students partner with the University of Tennessee, organizations, businesses, and government to advance food security and reduce food waste.<\/p>\n<p>Investigating UT Knoxville\u2019s food system is a fundamental element to the project. Understanding food on campus informs data-driven advocacy and action. Research also creates opportunities for students from all colleges. Guided investigations for all academic pathways creates opportunities for long-term service, research, internships, and professional mentoring. Fostering practices of reciprocity, reflection, and action demonstrates synergistic and sustainable development.<\/p>\n<p>Concentrating resources into a collaborative plan with a broad network of stakeholders is the future of sustainable social development. Attendees will be inspired to gain an educated and current understanding of hunger within their respective communities; understanding situational factors will allow the development of intentional action-plans. The presentation will demonstrate how to develop, structure, and conduct projects focused on eradicating hunger through engaged scholarship and sustainable food systems.<\/p>\n<p><\/div><\/div><\/div>\n<div class=\"box-light card eureka tx brd-\"><\/p>\n<p style=\"text-align: center\"><strong>Want to get involved in FSSP? <a href=\"mailto:communityengagement@utk.edu\">Email us today to learn more<\/a>.<\/strong><\/p>\n<p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vision Led by students, the Food System Service Project aims to engage the UT community \u2013 faculty, students, and staff [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-wide.php","meta":{"footnotes":""},"class_list":["post-5014","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>UT Food Systems Service Project - 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