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Elizabeth Haley & David Hu

University of Maryland, College Park
Dietetic Interns
February 5, 2016

Terp Farm

Day @ Terp Farm

Blog Posts

Terp Farm Blog Posts
Live update from the Terp
Farm: Turnips are almost
fully grown in the high
tower! *link to blog*
Check out dietetic
intern’s @_elizafran
sustainability post
about her experience @
Terp farm harvesting
turnips *link to blog*

Terp Farm Blog Posts

Dining Station Analysis

Carbon Footprint Analysis (Breakfast)

Carbon Footprint Analysis (Deli)

Healthy/Sustainable Guide Brainstorming

Guide to Sustainable Eating on Campus

Educational posters and infographics at each dining station with information
on single topic, such as seasonal availability, carbon footprint, or water
requirements


Single topic and succinct points to avoid overwhelming audience
Situated in highly visible areas, such as near the lines as students wait for their food
Posters can help students apply each concept to specific dining station

Consolidated information on website, pamphlet, newsletter, etc

Collaborative effort between Boston College Dining Services and Office of Health
Promotion
Nourish Program: 2015-2016 Healthy Eating Campaign
http://www.bc.edu/offices/dining/nutrition/NourishProgram.html

Poster/Infographic Template Ideas


Step 1: Choose “bucket” topics. For example,
choose foods close to natural form, or go
lean with protein OR seasonality, carbon
footprint, water footprint
Step 2: Explain the significance of that topic
as it related to healthy/sustainable eating
Step 3: Call out how those
healthy/sustainable topics can be applied to
eating in the dining halls
This could be broken down by meal
(B/L/D/snacking), dining hall, or station

Bon appetit Management http://www.eatlowcarbon.org
http://www.bamco.com/about/

Food Demo

Greek Hummus Flatbread
Original Recipe:
Brush 4 pitas with olive oil and bake in 400-degree
oven until crisp for ~5 minutes
Spread each pita with 2 tbsp hummus
Toss
Hummus:
½ chopped cucumber
1 can (15 oz) of garbanzo
½ chopped tomato
beans
¼ cup kalamata olives
1 tbsp lemon juice
¼ cup diced red onions
1 tbsp olive oil
1 cup baby arugula
1 garlic clove crushed
2 tbsp lemon juice
½ tsp cumin
3 tbsp extra virgin olive oil
½ tsp salt
Season with salt and pepper
Add sesame oil to taste
Top pita and add crumbled feta

http://www.bonappetit.com/recipes/article/10things-to-do-with-hummus

Making the Greek Pizza

6” pita
1 cup spinach
½ cup cucumber
½ cup tomato
¼ cup kalamata
olives
¼ cup red onions
1 tbsp feta cheese

6” pita
½ cup spinach
¼ cup cucumber
¼ cup tomato
⅛ cup kalamata
olives
⅛ cup red onions
1 tbsp feta cheese

6” pita
1 cup spinach
½ cup cucumber
½ cup tomato
¼ cup kalamata
olives
¼ cup red onions
¼ cup green
olives
¼ cup
pepperoncini
1 tbsp feta cheese

6” pita
1 cup spinach
¼ cup cucumber
¼ cup tomato
⅛ cup kalamata
olives
¼ cup red onions
⅛ cup green
olives
⅛ cup
pepperoncini
1 tbsp feta cheese

Final Product!
7” pita
1 cup spinach
½ cup cucumber
½ cup tomato
¼ cup kalamata olives
¼ cup red onions
¼ cup green olives
¼ cup pepperoncini
1 tbsp feta cheese

Thank You!