This product is free for those who attended FNCE® 2016.
The Campus Kitchens Project empowers students at 50 Universities across the United States to transform unused food from local farms and campus dining to create sustainable solutions to end hunger and food waste. Whether they are leading volunteers in the kitchen or developing relationships with community organizations, student leaders are learning asset-based community development, leadership and entrepreneurial skills that they carry with them into the classroom and future careers.
Participate in the discussion about the components and structure of asset-based service approaches and how those can be used to develop opportunities. Learn how to utilize evidence-based best practices to incorporate hunger-related experiential learning into nutrition and dietetics education, training, mentoring, and practice.
CPE Level: 2
Learning Codes: 4070, 4020, 6080
- Amanda Hege, RDN, LD
- Matt Schnarr, MA
Moderator and Program Planner