UCSF Sustainability Stories
Take Action: National Food Day October 24th
October 24 is National Food Day! Food Day is about eating more food that comes from farms and less food that comes from factories. It is an opportunity to celebrate real food and the growing movement to reform the American food system.
Consider one of the following actions to support National Food Day 2011:
1. Eat Meatless on Monday on October 24th: On Monday, October 24, The Mission Bay Pub and farmers market will feature two seasonal vegetable recipes created by our UCSF Living Well Nutritionist, Kristin Doyle in honor of National Food Day. Stop by The Pub to enjoy a healthy treat!
Moffitt Café in the Medical Center will feature UCSF’s vegetarian Meatless Monday menus at the Entrée and Chef’s Stations. The Chef’s station will feature vegetarian south Indian dosas made by guest chefs from the Spice Hut restaurant. In the dining rooms, there will be a vivid display of fruits and vegetables from Bay Cities Produce. Ariane Michas will represent CAFF, (the Community Alliance for Family Farmers) and will answer any questions you may have about local farms and local produce. There will also be a tasting by Peets of locally roasted premium coffees and a representative from a Community Supported Agriculture business.
2. Get Involved: Ask your representatives to support Food Day’s goals:
1. Reduce diet-related disease by promoting safe, healthy foods.
2. Support sustainable farms & limit subsidies to big agribusiness.
3. Expand access to food and alleviate hunger.
4. Protect the environment & animals by reforming factory farms.
5. Promote health by curbing junk-food marketing to kids.
6. Support fair conditions for food and farm workers.
3. Talk Food At the Family Dinner: Dedicate the family dinner the week of the 24th to a conversation about where your food comes from, who is behind its cultivation and what can be done to make the food system more just and sustainable. Try shopping for your food Wednesday, October 26th at the Mission Bay farmers market, which will be offering two seasonal vegetable recipes created by the UCSF Living Well Nutritionist, Kristin Doyle in honor of National Food Day (while supplies last). See how much of your meal can be locally sourced. The two recipes are for cabbage-almond slaw and roasted squash and barley salad.