Last updated on February 1, 2016
Kalynn Meeker
Volunteer State Community College is hosting a campus-wide Food Fair on Oct. 27 through Oct. 28.
The Humanities Division, Thigpen Library, Healthy Pioneers, and SGA are the sponsors for the events.
Kelly Ormsby, Assistant Professor of English and coordinator for the food fair festivities, said it will be from 11 a.m. until 2 p.m. on Oct 27 on the Quad if weather permits. If it rains it will be relocated to the Mary Nichols Dining Room.
It will feature a Lexicon of Sustainability Pop-up Art show.
The Sustainability Committee will be present to teach about the new single-stream recycling program.
Other festivities include a pumpkin carving contest and soup tasting
Ormsby also said participants at the food fair will also include Second Harvest Food Bank’s Farm-to-Family Program, Natural Resources Conservation Service, part of the US Dept. of Agriculture, The Sumner County Agricultural Extension Office and Master Gardeners Group, and SGA.
On the 28th, the Sumner County Master Gardens will be having tours through Vol State’s garden at 10:30 a.m. until 1 p.m. Tours will be given by Jeff Kent. Signups for the tours will be during the Fall Festival.
Students will also have the opportunity to help pack healthy snack bags for the local Shalom Zone as part of the Food Day Effort said Ormsby.
The Thigpen Library will have food themed books on display both days.
Also, research poster projects from students will be on display in the Wood Campus Center.
Ormsby said, ““This idea grew out of my desire to provide a meaningful context and service-learning opportunities for my English composition students in their research projects.”
Tabitha Sherrell, Coordinator of Student Activities, said the main idea behind these events is to educate students on healthy food choices.
For student first time freshmen, Madison Rivers, healthy eating habits are important.
“I think that it is very important mainly because of all the stress that is put on us. So, we are more likely to stress eat and learning what is better for us to snack on could be very beneficial,” said Rivers.
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