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March is National Nutrition Month

Posted by on Wednesday, February 28, 2024 in Culinary, Sustainability, Wellness.

March is National Nutrition Month, and Vanderbilt Campus Dining is celebrating by producing a series of engaging and informative events crafted to promote healthy eating habits. Developed in collaboration with the Academy of Nutrition and Dietetics, this monthly initiative focuses on the theme of nutrition “Beyond the Table.” 

This year’s campaign aims to highlight the nutritional journey from farm to table, encompassing aspects such as food cultivation, distribution, and navigating through grocery stores and farmers markets. Moreover, sustainability and the importance of reducing food waste across various settings are central to this theme. 

Throughout the month, Campus Dining’s registered dietitian, Emily Svennevik, will curate a range of exciting and educational events aligned with the campaign’s themes. Here’s an overview of what to expect during National Nutrition Month on Campus: 

Week 1 (March 4-8) 

  • Wednesday, March 6th, 11am-1pm: Rand Dining Hall will host the Rand Farmer’s Market, featuring a diverse array of produce, jams, sauces, and snacks available for purchase, all available for purchase with a meal plan. Additionally, Chef Julien of EBI Dining Hall will showcase a delicious Broccoli Slaw as part of the Menus of Change University Research Collaborative (MCURC) project, promoting plant-forward meals and food waste reduction principles. 
  • Friday, March 8th, 11am-1pm: Celebrate International Women’s Day at Rand Dining Hall with a special pop-up event featuring some of the talented women chefs on campus, including Chefs Amber, Kriska, Jennifer, and Christine. 

Week 2 (March 18-22) 

  • Monday, March 18th, 7:30am-10am: Highland Munchie Mart will host a breakfast pop-up, offering a DIY protein ball station with convenient ready-made choices for those on the go. 
  • Friday, March 22nd: Join us during lunch to sample the winning starch from our Starch Madness competition, decided by your vote on Instagram during the week of spring break. Look forward to seeing your favorite starch featured at every dining hall with a unique twist from each chef! 

Week 3 (March 25-29) 

  • Wednesday, March 27th: Chef Elijah of Kissam Dining Hall, alongside Campus Dining dietitian Emily Svennevik, will host a fresh juice giveaway highlighting campus-grown herbs and local Henosis mushrooms.