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UCANR: Promoting healthy people and communities
Teaching Kitchen course helps improve college students’ food security
  • Author: Katherine Lanca, UC Global Food Initiative Fellow, UC ANR Nutrition Policy Institute
Published on: December 5, 2022
A student in the Cal Teaching Kitchen sautes bell peppers in a frying pan
One approach to address food insecurity at UC Berkeley is a course on Personal Food Security and Wellness, with a Teaching Kitchen component that brings the lessons to life through knife skills, “no-cook” cooking, microwave cooking and sheet pan meals. Photo by Jim Block

Cooperative Extension researcher: Nutrition course a boon for UC Berkeley students

College students across the nation are struggling to meet their basic food needs. Within the University of California system of 280,000 students, 38% of undergraduate students and 20% of graduate students report food insecurity.

As part of the UC Global Food Initiative, in 2015 the Nutrition Policy Institute (a UC Agriculture and Natural Resources statewide research center)

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Public Value: UCANR: Promoting healthy people and communities
Tags: college students (1), food insecurity (3), food security (24), Katherine Lanca (1), NPI (2), Nutrition Policy Institute (25), Susana Matias (1), Teaching Kitchen (1), UC Berkeley (3), UC Global Food Initiative (2)
Focus Area Tags: Food, Health, Innovation
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Edible Education course draws a crowd
Alec Rosenberg
  • Author: Alec Rosenberg
Published on: February 2, 2015
(From left) Mark Bittman, Michael Pollan and Garrison Sposito talk Jan. 26 at the opening for the Edible Education course at UC Berkeley.
From left, Mark Bittman, Michael Pollan and Garrison Sposito talk Jan. 26 at the opening session of the Edible Education course at UC Berkeley. (Photo by Robert Durell)

The Edible Education 101 course at UC Berkeley kicked off Jan. 26 with big-name excitement: an auditorium packed with students, the buzz of a public live-streamed audience and luminaries tackling the timely topic of food.

Not just what we eat, but also how food is produced and its impacts on the economy, health and the environment. How the food system has been transformed, why it matters and what we can do about it.

“People care about food,” said opening lecturer Michael Pollan, author and UC Berkeley journalism professor. “I think food is a very powerful teaching tool.”

Pollan and Chez Panisse chef Alice Waters, a UC Berkeley alumna who...

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Tags: Berkeley Food Institute (2), Edible Education (1), Garrison Sposito (1), marion nestle (2), Mark Bittman (2), Michael Pollan (2), UC Global Food Initiative (2)
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