Delicious Leadership: Universities Transitioning to Planet Healthy Foods

Keywords: universities, food services, plant-based, critical food literacy
Session Type: Virtual Paper Abstract
Day: Friday
Session Start / End Time: 2/25/2022 09:40 AM (Eastern Time (US & Canada)) - 2/25/2022 11:00 AM (Eastern Time (US & Canada))
Room: Virtual 10

Abstract

Institutes of higher education are key spaces in society responsible for critical analyses and gathering and amplifying evidence to guide societal programs and policies. What if universities fail to pursue this high standard and fill this critical role? For learners/citizens to assess choices and be equipped to examine food environments, food systems, and food assumptions, critical food literacy and critical and compassionate food environments become essential. Learners exposed to critical food consciousness can help to dismantle inequalities in food systems, and support systems that prioritize the most inclusive foods. Some leading educational institutions are demonstrating critical consciousness and integrating Canada’s Food Guide for all food-related policy directions. Most however, are failing to do so. This paper examines the drivers and factors that mediate successful transitions to sustainable diets in campus culture. We illuminate the purposes, people, processes, and impact of defaulting to plant-based. We critically analyze unquestioned practices, societal demands, unexamined assumptions, and public leadership. We invite participants to apply systems thinking and to arrive at their conclusions based on the evidence.