CityView Magazine

64 | October 2016 CKFSU came to fruition through the col- laboration of many people and departments at FSU. Dr. Stacye Blount, Assistant Professor of Sociology, FSU's Teacher of the Year for the 2015-2016 school year and the faculty ad- visor to the CKFSU student leadership team, worked diligently to see the process through. It was with the help of the Sociology Depart- ment, the Office of Civic Engagement and Service-Learning (CESL), Division of Student Affairs, Office of Academic Affairs, Aramark Dining Services, the FSU Farmers Market and other community organizations that CKFSU came into being. FSU also received a $5,000 grant to assist with the launch from their success in the Campus Kitchen video competition. Dr. Blount did a considerable amount of leg work, or "field work" as she called it, to get the program off the ground. In June of 2015, Dr. Blount attended a High Impact Priorities Conference at the University of Wisconsin at Madison and vis - ited their newly launched Campus Kitchen. In August, she attended e Campus Kitch- ens Project boot camp at the national office in Washington D.C. and when she attended a conference in Chicago, she didn't miss a chance to catch the train to Northwestern and visit their Campus Kitchen and take notes. "Not until we embarked on this project, I mean, I was maybe semi-conscious of the amount of food that we waste, but now I follow just about everything to do with food and food recovery and diminishing food waste on Twitter and Facebook, and it's just amazing," Dr. Blount articulated. If you're still not sure what food recovery is, you're not alone. Dr. Blount said most people were asking her the same thing. Questions came from curious people: Where will you get the food? How will you collect it? Do you take it out of the garbage can? Food recovery refers to the practice of col - lecting surplus edible food that would other- wise go to waste and using it to create healthy meals for people. For instance, what happens to the extra food that never gets eaten at the FSU cafeteria? As FSU evaluated how their Campus Kitchen could best serve the population at FSU, it was decided they would use it to help feed the children and preschoolers at the Early Childhood Learning Center. On the day of the launch, Gloria Moore Dr. Sherree Davis & Dr. Stacye Blount Veronica Jones, CKFSU advisory board member, in the classroom

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