Healthy Pirates Project
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Page 1
Eat Local ProposalBy Meghan Harper/ Grace Kooken/ Joshua Vaughan
East Carolina University has reno-vated the dorms on campus to provide healthier living options for students on campus. Each dorm now has a full sized and fully equipped community kitchens on the first floor or in the basement.
The reason why East Carolina University has taken this approach to promote healthier living style for students, cut costs of meal plans, and dinning halls, and to provide a new level of convenience for stu-dents and faculty.
As a result of this new direction, East Carolina University has be-gun to install various locations on campus fresh commodities carts, or Pirate Produce Carts.
New updated health classes, pass-port events for first year experience students, cooking and technique classes for the new kitchens will be included in the new East Carolina University Healthy Pirates Project.
HEALTHYPiratesProject
Pirate Produce
Educational Materials
College StudentFriendly Recepies
Information materials including booklets, cook books, and cooking information that are college student friendly would also be available in the classrooms as well as with the carts at their various locations.
Our goal is to partner with the University as they partner with the local farmers in Eastern North Carolina to provide and promote a healthier life style choice for East Carolina University students by eating local.
Page 3
What is locally grown/locallysourced food?
Local food is food that is grown in a local area, and supports the local economy. It is also considered a principle of sustainabilty relying on consumption of food products that are locally grown. It is a part of the concept of local purchasing, a preference to buy locally produced goods and services.
Unlike organic food, there is no legal or universally accepted definition of Local Food. It is a geographi-cal concept related to distance; however, local food can also be defined in terms of social and supply chain characteristics. It was agreed that local foods were generally those produced and sold in a local area up to a maximum of a 20-50 mile radius from the buyer’s home. Others consider food from their region to be local instead of in theimmediate area.
How does locally-grown/locallysourced food connect with largerissues of sustainability?
Sustainable agriculture is a way of raising food that is healthy for consumers and animals, doesn’t harm the environment, respects workers and animals, is humane for workers and animals, provides a fair wage to the farmer, and supports and enhances rural communities. Foods produced locally are also fresher and contain more nutrients because of that fact. Sustainability also includes buying food as locally as possible, but buying it locally does not guarantee that it is sustainably
produced. Pesticides, chemical fertilizers, factory farming, hormone use, and non-therapeutic use ofantibiotics can all be involved in local farmers or gardeners using sustainable methods.
When considering the sustainability of a product there are a lot of questions to ask:-Do you know where these animals were raised?-Do you know the name and location of the farm where this product was grown?-Do you know if that farm used chemicals and anti-biotics on their product?
Sustainable farming benefits the local community and local economy while supporting the environ-ment by enriching the soil, protecting the air and water quality, and minimizing energy consump-tion. Sustainable farmers sell their produce locally through farmers markets, farm stands, or com-munity supported agriculture (CSA) programs. This prevents environmental damage and humane health problems caused by transportated-generat-ed pollution.Benefits of a sustainable local food economy:-Economic development-Job creation within farming and food sectors-Preservation of open safe-Decreased use of fossil fuel and associated carbon emissions-Preservation and protection of the natural envi-ronment-Increased consumer access to fresh and nutri-tious foods-Greater food security for all people in that region
Research Questions and Answers
What are the benefits of locally-grown/Locally sourced food?
Quality control is in the hands of the consumer: Consumer won’t buy bad fruit ect. It tastes better: Farmers who sell direct-ly to local consumers need not give priority to packing, ship-ping, and shelf-life issues and can instead select, grow and harvest crops to ensure peak qualities of freshness,nutrition and taste. Reduces environmen-tal damage: the average fresh food item on our dinner table travels 1500 miles to get there. Buying locally produced food eliminates the need for fuel-guzzling transportation.
Helps the economy: farmers on average receive 20 cents of each food dollar spent. The rest goes to transportation, processing, packaging, refrigeration and marketing. Farmers who sell food to local customers receive the full retail value, a dollar for each food dollar spent. Animal welfare: large factory farms sometimes confine animals indoors as closely together as
possible, rather than letting them graze on open land. This exposes them to high levels of toxins from decomposing ma-nure. To counteract the disease inherent conditions, animals are given constant low daily doses of antibiotics, which are contributing to problems with antibiotic-resistance bacteria.
A fresh and friendly connec-tion: puts a face behind the foods we consume and keeps us connected to the seasons, as well as the unique flavor and diversity of local crops.Preserves character: Small local farms are a valuable component of a community’s character, helping maintain agricultural heritage, preserve land use diversity, and moder-ate development.
RECAP: It can:-Reduce global warming-Help the economy-Healthier-Reduces pollution-Better variety-Less likely to have preservatives-Eating to the season
Research cont.
What are the options for locally-grown/locally sourced food in Greenville?
Small farms located in the sur-rounding country side protect biodiversity and preserve a wider agriculture gene pool, and in important factor in long-term food security.
Locations in Greenville that sell local food:-Fresh market on Criswell drive off S. Memorial-Food Lion located on 10th and greenville blvd., and then on 10th and State 33-Harris Teeter on 14th and Charles.-Pitt County Farmers Market on Arlington/Country Home road
Page 5
Educational Promotion
We want to improve the knowledge of nutritious food and healthy eat-ing habits by introducing local foods into the college lifestyle. With the new fully loaded kitchens located on the bottom floor of the dorms we will be able to conduct seminars and demonstrations on how to cook and how to use the equipment. These classes will be short and to the point lasting no more than an hour. Since most of our meals in the cookbook only take about fifteen minutes we will be able to show our most popular meals in that time. The students will learn how to properly use the stove and fire safety techniques including some first aid.
Nutritionists that teach at East Carolina University will be instruct-ing the classes and will also offer advice to anyone. The classes could be available for passport events that the first year experience programs offer. We found out that to become a passport event you have to fill out a wellness passport application
and submit it to Tywanna Purkett who is the director of the passport events. We will partner with the campus wellness programs to get information out to the students. The new student orientation programs held in the summer are for students and parents and the office is includ-ing a flash drive for the incoming freshmen. We talked to the head office manager Karen Smith and she told us that our cookbook and, or brochure could be included in the flash drive or we could have a link to a page that has the information. Janie Owens who is the dinning hall and nutritionist manager on cam-pus let us know that when they did host a farmer market on campus the students could use their pirate bucks and therefore she said that it wouldn’t be a problem to use pirate bucks for the cart as long as we had the computer software.
The health 1000 class briefly in-cludes knowledge about healthy eating and the effects of not eating a well-balanced meal. By introduc-
ing a way to buy food on campus that comes from local venders and is inexpensive to buy this will persuade students to become more aware of healthy eating. The health 1000, health 2500 and COAD classes will consist of more information about how to choose the right foods for your life style; for example, if you are more ac-tive and play a sport or less active and just want to stay a healthy consistent weight. All of these classes must include the passport events to complete the course. Since most students in their freshman year gain about fifteen pounds or so it is more effective if the health and COAD classes that they take in the first year consist of more information about healthy local foods. This will give them knowledge that they can use throughout their college career and help bring local foods into more peoples diet.
Wh
at d
rive
s co
l-le
ge s
tud
ent’
s fo
od
buy
ing
dec
isio
ns?
loca
tion
know
ledg
e of
loca
l foo
d
time
take
n to
pr
epar
e fo
od.
cost
cost
bas
ed o
ff of
lo
cati
on (
x(co
st)
(tim
e)(l
ocat
ion)
)
conv
ieni
ence
(co
st)
$50
and
unde
r
$50
and
over
conv
ieni
ence
(h
abit
)
pers
onal
pr
efer
ence
plan
the
mea
l in
refe
renc
e to
tim
e
conv
eini
ence
proc
esse
d fo
od
cons
umpt
ion
dine
out
/fas
t foo
d
capa
bilit
y
peop
le w
ho s
pend
ver
y lit
tle
tim
e co
okin
g
loca
tion
of
loca
l foo
d
Whe
re d
o yo
u ge
t loc
al fo
od?
Whe
re to
buy
lo
cal f
ood
Who
gro
ws
loca
l fo
od?
leve
ls o
f kno
wle
dge
of lo
cal f
ood
limit
ed le
vel o
f kn
owle
dge
of lo
cal
food
Inte
rest
, but
no
know
ledg
e
know
but
don
’t ca
re
No
inte
rest
/No
know
ledg
e
Scar
y, fe
ar a
bout
whe
re
food
com
es fr
om, b
ut d
o ha
ve s
ome
know
ledg
e
Page 7
Awar
enes
s:-q
ualit
y-w
hat i
s the
cost
of f
ood?
-bas
ic k
now
ledg
e of
veg
gies
-bas
ic fo
od in
fo-n
eigh
borh
ood
gard
ens
-pre
serv
atio
n-s
tats
abo
ut fr
eshm
en-e
duca
tion
and
heal
th ch
oice
s-c
ampu
s wel
lnes
s-s
elec
tion
of re
cepi
es-a
vaila
bilit
y of
veg
gies
-kno
wle
dge
of sh
oopi
ng fo
r foo
d-a
vaila
bilit
y of
loca
lly g
row
n fo
od-w
hat v
eggi
es a
re a
vaila
ble
year
roun
d?
Stud
ent P
artic
ipat
ion:
-col
lege
stud
ents
-life
styl
e ea
ting
-life
styl
e-g
arde
n on
cam
pus
-gro
win
g fo
od o
n ca
mpu
s-fa
rmer
s gui
ld-c
lass
for c
ooki
ng-g
reen
hous
e-p
lace
to co
ok-u
mbr
ella
mar
ket
-tim
e to
cook
-stu
dent
tran
spor
tatio
n to
mar
kets
-mar
kets
nea
r cam
pus
Mar
ketin
g/Ad
vert
isin
g:-s
ocia
l net
wor
king
site
s-r
ewar
ds-lo
cal s
mal
l bus
ines
s-w
here
to b
uy-g
reen
ville
-tra
nspo
rtat
ion
-uni
vers
ity fo
ods c
ome
from
loca
l-fr
esh
mar
ket
-loca
tion
of fa
rmer
’s m
arke
t-a
skin
g lo
cal f
arm
ers t
o pr
ovid
e cl
oser
to ca
mpu
s or i
n fr
eque
nted
are
as
Mon
ey:
-wha
t is t
he co
st o
f thi
s foo
d?-r
ewar
ds-q
ualit
y-s
elec
tion
-loca
l sm
all b
usin
ess
-col
lege
stud
ents
Cook
ing:
-cla
ss fo
r co
okin
g-r
ecep
ies
-bro
chur
es-H
eath
100
0
Hea
lth:
-edu
catio
n an
d he
alth
choi
ces
-life
styl
e ea
ting
-life
styl
e-s
tatis
tics a
bout
the
fres
hmen
15
-cam
pus w
elln
ess
-bas
ic k
now
ledg
e of
ve
Acce
ssib
ility
:-n
eigh
borh
ood
gard
ens
-soc
ial n
etw
orki
ng si
tes
-uni
vers
ity fo
ods c
ome
from
loca
l site
s-m
arke
ts n
ear c
ampu
s-k
now
ledg
e of
shop
ping
for f
ood
-gar
den
on ca
mpu
s-u
mbr
ella
mar
ket
-pla
ces t
o co
ok-g
reen
hous
e-w
here
to b
uy-fr
esh
mar
ket
-gre
envi
lle-t
rans
port
atio
n-a
skin
g lo
cal f
arm
ers t
o pr
ovid
e cl
oser
to ca
mpu
s/fr
eque
nted
are
as-a
vaila
bilit
y of
loca
lly g
row
n fo
od-lo
catio
n of
farm
ers m
arke
ts-a
vaila
bilit
y of
the
vege
tabl
es-w
hat v
eggi
es a
re a
vaila
ble
yea
r rou
nd
Wha
t do
mos
t peo
ple
buy?
-eas
y-s
tora
ge-b
ackg
roun
d/cu
lture
-cos
t
Can
you
buy
chea
per
at th
e gr
ocer
y st
ore?
-cos
t?-w
hat g
ets y
our a
tten
tion?
Rese
arch
/com
pare
-wha
t the
y bu
y-w
hat’s
in se
ason
-mot
ivat
ion
-sta
tistic
s-c
ost o
f tru
ckin
g
Mom
and
Pop
vs.
corp
orat
e:-lo
cal o
nly
loca
l-w
hat c
an w
e gr
ow-s
uppl
y an
d de
man
d-e
cono
my
-con
sum
ptio
n-s
elle
r (tr
ustin
g yo
ur fo
od so
urce
)
Sust
aina
bilit
y:-c
rop
rota
tion
-pla
ntin
g gr
asse
s/na
tura
l fer
tiliz
ers
-com
post
ing
How
to p
rovi
ded
chea
p lo
cally
gro
wn
food
?-lo
cal v
s org
anic
clar
i�ica
tion
-cos
t of p
rodu
ctio
n/fa
rmin
g-t
rans
port
atio
n-m
ater
ials
, lab
or, e
quip
men
t for
farm
ing
-do
farm
ers m
ake
mor
e or
less
mon
ey se
lling
loca
lly
Stat
e vs
regi
onal
:-w
hat c
an w
e gr
ow-m
eats
/pou
ltry
-sea
food
-hon
ey/j
am-la
ndsc
apin
g-c
limat
e/di
sast
er-c
hees
e/m
ilk-b
read
s/ba
ked
good
s-to
bacc
o-c
otto
n-c
orn
“Location, Location, Location.”
As part of the Healthy Pirates Project, “Pirate Produce” carts also known as Apple Carts will be stationed in key locations around the University campus.
These carts will be located on College Hill, Central Campus (at Wright Plaza/ The Mall), and West Campus. We feel that these cart locations will provide the best opportunity for students and even faculty to best utilize the fresh, local produce on campus.
Educational materials such ascookbooks and informative brochures will be made available at each Apple Cart. Each Apple Cart will be equipped with easy pull-out/set up features, a weighing station, produce bags, and easy check-out. The Apple Carts are constructed from light-weight,durable plastic.
“Pirate Produce” carts will open forbusiness at 7:00 AM and shutdown at 6:00 PM, Monday through Friday. Saturdays, they will be open from 11:00 AM to 5:00 PM. They will be closed on Sundays, holidays and depending onthe weather.
Pirate Produce Carts aka Apple Carts
Line constructions of the Apple Carts
Page 9
Color constructions of the Apple Carts
Cookbook, Brochures and Charts
How many college students have time to cook?
An even better question is how many college students actually know how to cook? This part of East Carolina University Healthy Pirates Project will provide college students with quick, easy, nutritious and delicious recipes that they can make in fifteen minutes or less.
The materials would include infor-mational cookbooks, brochures, and seasonal information charts about the fruits and vegetables and their avail-ability throughout the year. These collections will be offered at the three Pirate Produce carts or ‘apple carts’ located across campus, The Croatan by the music building, Wright Place in central campus, and 360 located in Mendenhall on West End. They will also be available at the classes we will conduct in the fully loaded kitchens located in the dorms. We will also teach some of the recipes out of the cookbook and offer additional infor-mation after the classes if students wish to obtain more knowledge about local foods and cooking techniques. The brochures will include basic information about the entire Healthy
Pirates Program and about local food vendors. Introductory information about the classes and passport events for freshmen as well as older students will be included in a short calendar at the back of the brochure. The infor-mational products will be included in the campus wellness activities and will be free to all students. Each one of the brochures and cookbooks will be given to the freshmen as a new student ori-entation gift to start their new life as an East Carolina University student. The cookbooks will include simple, healthy and easy to follow recipes for breakfast, lunch, dinner, snacks, and dessert that include the foods that you can buy at the apple carts. They will also include references to other cookbooks for those students wishing to further their recipe library.
Page 11
HEALTHYPiratesProject
HEA
LTH
YPira
tes
Proj
ect
HEALTHYPiratesProject
HEALTHYPiratesProject
ApplesBeans, GreenBeans, ButterBlueberriesBrocolliCabbageCantaloupesCornCucumbersEggplantGrapesLeafy GreensOkraPeachesPeanutsPeas, FieldPecansPeppers, GreenPotatoes, WhitePotatoes, SweetPumpkinsSquashStawberriesTomatoesWatermelon
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecNorth Carolina Fruit and Vegetable Availability
HEALTHYPiratesProject
ApplesBeans, GreenBeans, ButterBlueberriesBrocolliCabbageCantaloupesCornCucumbersEggplantGrapesLeafy GreensOkraPeachesPeanutsPeas, FieldPecansPeppers, GreenPotatoes, WhitePotatoes, SweetPumpkinsSquashStawberriesTomatoesWatermelon
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecNorth Carolina Fruit and Vegetable Availability
HEALTHYPiratesProject