On Friday, October 27th, volunteers gathered ~860 pounds of raw squash. Those helping gathered together to cut, puree, and cook all the squash that was then donated to the Human Service Resource Center here at Oregon State. Among the volunteers were members of The Organic Growers Club, Food for Sustainability course students, and the Student Sustainability Initiative. The project was a part of the Center for Civic Engagement’s Make a Difference Day.
“We were really excited to do this because we had the ability to provide families with food that will keep them warm, nourished, and comfortable in the cold winter months to come,” said Shiana Ramos, the Growing Food Security coordinator for the Student Sustainability Initiative. All the squash that was prepared will be given out at the food pantry nights at the Human Services Resource Center.
Interested in making a difference yourself? Information on attending future food pantry events can be found by contacting hsrc.foodpantry@oregonstate.edu or visiting http://studentlife.oregonstate.edu/hsrc/hsrc-food-pantry/food-pantry-hours-new.
CATEGORIES: Events and Outreach Food Student Sustainability Initiative