On November 20th, students in Tourism and Hospitality Professor Sara Ghezzi's Green Meetings and Events course planned and executed a special Green Event. Green Events are designed, organized, and implemented in a way that minimizes negative environmental impacts and leaves a positive impact for the host community.
Local Executive Chef Gil Plaster (BlueFin Restaurant) and Chef Ginny Jordan (Sodexo) participated in a Chopped-style competition. This event featured food from local farms, such as Winslow Farm, North Spore Mushrooms, Orchard Ridge, and Smedberg's Farm. The leftover food was donated to Preble Street to prevent waste and hunger. In addition, students learned from a panel that included Kathleen Savoie (Cumberland County Cooperative Extension), Amy Carrington (Food Studies Program at USM), and Madeleine Lutts (Campus Food Pantry at USM) on campus hunger and prevention strategies. As part of a Campus Compact Environmental Stewardship grant, this event was the third integrated class activity among the University's Food Studies Program, Tourism and Hospitality Program, the School of Business, and the Office of Service Learning and Volunteering.
Professor Jamie Picardy's Food Policy and Planning course also volunteered at Preble Street. They prepared and served approximately 400 meals for the community. This opportunity allowed the students to apply their new skills learned in the classroom right where they're needed - in the community, making real change.