This Saturday, April 24, The University of Florida will wrap up its 40 days of Change Event, a campaign that encourages participants to be active both socially and physically through campus-centered events.
One of the university’s final sustainable events, led by the Campus Kitchen at the University of Florida, was centered around (of course) food. The Campus Kitchen used the 40 days of activities as an opportunity to host its food week, which took place April 5 to April 9.
As part of the “Food Summit for Sustainability” leadership team members and student volunteers threw a Stop Hunger Now banquet to raise funds and awareness. This year, the team went international.
The CKUF reserved a university hall basement and asked for $5 (advance tickets) and $7 at door for a banquet of international foods and a hunger presentation to rally the Gator community around the spirit of Campus Kitchens.
Future and current Campus Kitchen leaders Allison Gibbs and Nicole Johnson at the Stop Hunger Now Banquet
Those who attended sampled fare from around the globe: Asian stir fry with shrimp, spaghetti, a broccoli and cheese casserole, curry potatoes, green beans and corn, quesadillas and salsa, rice and beans, roasted turkey, grilled chicken breast, Mojo Picante chicken, salad, croissants, bagels, chow mein, chocolate cake, chocolate chip cookies and brownies.
A DJ played international music during the banquet, and later, about 40 attendees learned of international hunger and sustainable ways to solve the problem through an interactive presentation.
Below are some links to the videos the CKUF team showed:
Al Jazeera English, food solutions
View more pictures on CKUF’s Flickr Account:
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