Along with providing urgently needed plant-based meals, we’re also working toward a longer-term goal – a shift in the global food system itself. This can’t happen without increasing demand and acceptance of plant-based food, which is why we launched our education program, Support+Learn.
Support+Learn aims to fill a widespread gap in knowledge about the many benefits of plant-based food, and to give people a chance to engage in hands-on learning through diverse programming we facilitate in communities across the country, as well as digitally. Here are a few recent Support+Learn highlights:
Nashville
We partnered with vegan soul food restaurant Radical Rabbit and sustainability org Urban Green Lab, as part of Nashville’s Earth Day event on Saturday, April 19th. Urban Green Lab hosted an “EarthTalks,” where a lineup of experts shared insights on home composting, sustainable cooking, gardening, recycling, and more. Mariah Ragland, owner of Radical Rabbit, addressed the importance of a plant-based lifestyle and hosted a trivia game, the winner of which received a Support+Feed chef’s apron.
Detroit
We hosted a “no waste” cooking demo with Chef Shay from food waste nonprofit Make Food Not Waste at Georgia Street Community Collective, and a “no bake” cooking demo with Chef Booze at Marygrove Elementary School. For Chef Shay’s “no waste” demo, we made tom kha soup using kitchen scraps from onions, bell peppers and other vegetables. We used our ginger scraps to make tea. We also learned how we don’t have to throw away the bases of certain greens, but can instead regrow them by simply putting them in water. For Chef Booze’s “no bake” demo, the kids made cookies; Chef Booze also led a discussion on what Earth Month is, why it’s important, and how making these plant-based cookies is a great recipe to learn during Earth Month. He also provided students a take home lunch.
Hamptons Road, Virginia
Earlier this month, we hosted a cooking demo and info session at Horace Downing Senior Center in Norfolk, with food equity nonprofit KUSP and Chef LaQuita from SuperFood Parents, a nutritional education org. The audience of seniors learned how to make Magic Rice with shredded plant-based chicken and sweet potatoes. Chef LaQuita didn’t emphasize the plant-based aspect of the meal until after the participants had enjoyed the delicious meal, and they were amazed!
We tailor our educational programming to the unique needs of each community we serve, and by collaborating with local leaders and providing culturally relevant informational materials, alongside delicious meals and pantry items, we increase much-needed access to healthy food while inspiring change within institutional settings.