Earth Day 2014 at VCU strives to help define sustainability
“Farm to table” is the most direct journey that food can take to your table, straight from a farmer’s hand to yours (hopefully with just a handshake in between).
Food education and sustainable eating habits are just as important as water conservation, electricity reduction and recycling in any sustainability portfolio. That’s why Cameron Carter, instructor of field education in the School of Social Work, and Katherine Vatalaro Hill, assistant director and nutrition services coordinator at the Wellness Resource Center, have partnered with Origins Farm, the Farmers Market at St. Stephen’s Church, Slow Food RVA and the William Byrd Community House Market to bring posters from the Lexicon of Sustainability to Virginia Commonwealth University’s Earth Day Rams Community Bazaar on Tuesday, April 22, from 11 a.m. to 3 p.m. in the Plaza Park, behind Hibbs Hall.
Categories From the dean