Students are generally a bored and hungry population, but this week at Wake Forest – thanks to the coordination efforts of the Campus Kitchen there – they’ll be anything but. Wake Forest’s first annual: Wake Up to Food Week wraps up tomorrow after days filled with food and activities.

Coordinator Shelley Graves, and her Campus Kitchen leadership team, revved up their food week with a chili cook-off competition between student groups on the quad at lunchtime Tuesday.

That evening, CKWFU invited the student body for a documentary screening at a new café on campus: Shorty’s. The café recently became one of the only alternatives to cafeteria style foods, and it’s already engaged in serving local foods. Café owners used the opportunity to highlight some of their local fare: grass-fed beef from Grayson Natural Foods, chips and homemade salsa, and Krispy Kreme donuts bread pudding, with donuts picked up from the local factory (Krispy Kreme was founded in Winston-Salem, N.C., home of Wake Forest.)  Shorty’s also poured Winston-Salem Foothills brews for attendees of age.

The documentary, Fresh, celebrates farmers, thinkers, and business owners across the nation who are reinventing the food system. Participants munched and sipped while watching on Shorty’s big screen.

Wednesday, the Campus Kitchen at Wake Forest urged its student body to “go green” for St. Patrick’s Day. Thursday would bring perhaps the most anticipated part of food week: D.C. Central Kitchen founder Robert Egger will speak on the business of healthy food for all in an open forum with the Wake Forest community. Robert Egger is also founder of The Campus Kitchens Project and regularly travels to Campus Kitchen locations (now 26) to connect with student hunger activists.

Egger will speak at 7 p.m. in Wake Forest’s Pew Auditorium, but he’ll continue to meet and greet students until the food week is finished. Graves said students are already signed up to eat lunch and dinner with him, and he’ll  guest lecture to a class Friday morning.

Symbolic of a week concentrated on food awareness and hunger relief, the Campus Kitchen will launch its Campus Garden to finish off the week’s bountiful activities.

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