Advisory Committee, and the Center for Health & Wellness collaborated
to expand the Community Garden on the Bedford campus from 256 to
5,000 square feet.
work in individual and communal plots. In late August, more than 40 volunteer
gardeners celebrated a Garden Harvest Lunch cookout and enjoyed the fruits of
beans, squash, peppers, cucumbers, eggplant and lettuce were presented
to the Merrimack Valley Food Bank (MVFB) in Lowell.
Fiori, Director of Student Accounts and Sustainability Advisory Committee
member. "Not only is it a great way to educate students about the benefits of
eating healthy food, it also allows the college to help others who need fresh
produce to maintain their good health."
750 pounds of produce to MVFB.
introduce healthy eating habits to young students," said
Kennedy. "It's easier to get people hooked on healthy
habits when they're young."
cooking habits. "We baked kale chips and made smoothies. We
also made fresh salsa from our garden and had a blind taste test
against store-bought goods. All but one of the girls preferred the
fresh salsa. Seeing how receptive students are to new and healthy
foods is rewarding."
program with a Life Sciences concentration, Kennedy is
interested in studying different cultures and how their diets
affect their overall health.
has an incredibly low instance of breast cancer. I'm interested in
cultures in relation to their health," said Kennedy. "I'm
interested to see if we can bring together the best of each
culture's eating habits to help prevent disease."
connect with students, promote education, and help change
things for the better. She wants to get more locally grown food
into the campus cafeterias, while featuring a wider variety of
options for students. She would also like to see healthier snack
options in the school vending machines.
college administrators to get the campus healthier, because if you
don't have your health, you can't get an education."