We promise our college students a lot these days. We promise them a quality education, access to top professors and an intellectually active campus. We promise them the opportunity to think critically, build their leadership skills and express their creativity. We want them to have a solid foundation for the road ahead. And yet we have overlooked one of the most basic, fundamental skills anyone can have for leading a healthy and successful life.

We forgot to teach them how to cook.

In a nation where diet-related deaths have increased dramatically and eating has become not only a personal issue but a social and political one, we are not teaching students one of the easiest ways to improve the quality of their life and the vitality of their communities. We have to start eating well. And the only way to eat well is to know how to cook.

When I became interested in cooking during middle school, I had no idea what a difference it would make in my life. Cooking allowed me to take control of a large part of my life. In my case, it gave me the skills to start a catering business with a friend during high school, has been a large part of my social and extracurricular life at college, and has allowed me to eat well, whenever I want and with whatever resources might be available to me.

Many colleges throughout the country are already doing great work that allows their students to eat better. At Wesleyan University, where I attend, the dining service (we use Bon Appétit Management Company) is working with student groups to ensure twenty percent of the food used in campus dining halls is sourced from local vendors. Half an hour away, the Yale Sustainable Food Project runs an organic farm, looks into academic issues related to food and works with the sustainable dining program for their university. Additionally, projects like Alice Waters’ Edible Schoolyard bring middle-school students into the garden and the kitchen for lessons in cooking and healthy eating. These and other programs are real steps in the right direction towards getting us to eat better and improve our relationship with food and with our communities.

But even at these universities, too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. We aren’t cooking or feeding ourselves in a way that is sustainable for our own lives, our communities or our country. When frozen dinners and fast food drive-by windows have become a norm in many households, we need to make a change. We need to teach people how to cook.

These skills, of course, should not only be provided to those fortunate enough to attend college. But college is a particularly appropriate place to educate our youth about food and cooking for a variety of reasons. For one, colleges have a concentration of individuals about to enter the real world with the time and interest to partake in activities that improve the quality of their lives. Otherwise they wouldn’t be at college. Many colleges already have programs in place to improve the quality of students’ relationship with food. Why should a skill as basic as cooking not be included in these initiatives? Colleges should offer cooking lessons and activities that teach students how to cook. Additionally, colleges are often a catalyst for social change. If we are going to change the way America eats, we should empower our college youth to take part in that change.

The food movement today is alive as ever and is improving the way we eat in real and significant ways. Much of the focus so far has been on greater availability of fresh, healthy food and on encouraging everyone to eat better, whether through making better choices at the grocery store or improving lunches at public schools. These are all vitally important steps in the process. But we must focus on teaching people how to cook food. The food movement cannot exist without everyone being able to take home fresh, local produce and make a delicious meal from it. The process of actually cooking is the most personal way we can connect with the food movement. We have a nation of college students waiting to learn how. Let’s teach them.

Will Levitt is a senior at Wesleyan University. He is the founder and editor of the blog Dorm Room Dinner.

Follow Will Levitt on Twitter:

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Last week The Lunch Box crew checked in with The School Food Project of the Boulder Valley School District (BVSD) in Boulder, Colo., to see how they are going to celebrate Food Revolution Day.

Thrilled at the chance to showcase the delicious school lunches the district provides and the opportunity to educate the students on food topics — BVSD has decided to make May Food Revolution Month! With many activities planned and lots of delicious, healthy food to go around — the events are all sure to be a great success.

Jamie Oliver’s Food Revolution Day is time for action! It is a chance to gather communities to learn, teach, and share about all things healthy food. Find more information on the event page here and perhaps even register some of your own events in their calendar!

In Boulder, a multitude of schools will be taking part in chef demos, healthy school lunch sample days, and Rainbow Days. Events like these help students connect to the healthy school food that is served in their lunch room. During a Chef Demo, a meal is created and cooked in front of students. This allows children to see the ingredients and watch the meal being prepared — making them more likely to give it a try. Chef demos are especially effective when “celebrity” chefs are brought in from popular local restaurants. Sample days give students the chance to try a dish without having to buy a whole school lunch. This lets the kids decide on their own if they would like to purchase a school meal — and lets delicious school meals speak for themselves!

Rainbow Days are great for schools that have salad bars. This event encourages students to try a variety of colors of fruits and vegetables from the salad bar. On Rainbow Day, students are all offered a side salad at the salad bar for free — whether they are getting lunch from school or brought lunch from home. At the salad bar they are encouraged to choose at least three different colors of the fruit and vegetable rainbow for their tray. If they eat everything they have gathered from the salad bar, they receive a special “I Made a Rainbow” sticker.

During Food Revolution Month at BVSD — the school gardens are getting in on the fun as well! Many of the schools with gardens in the district are using their first harvest of lettuces to add to the delicious salad bar offerings. This act of bringing produce from school gardens to the cafeterias gets kids excited about food and their part in the process. To learn more about hosting a Rainbow Day in your school, be sure to check out our detailed guide.

Here’s a great quote from a mother whose child came home with an “I Made a Rainbow” sticker recently:

Just wanted to let you know that I LOVE this. Jasper came home talking about his ‘rainbow’, requested and ate plain lettuce with his dinner, and when he was still hungry after dessert, went and made himself another ‘rainbow’ with lettuce, grapes and strawberries. His 4-year old sister copied him and both kids polished off their entire bowlful of healthy stuff. I am SO impressed with this program!

– Mom Rachel from Douglas Elementary in Boulder, Colorado.

It is very important to engage children in healthy food activities. Getting kids into the kitchen and out to the garden gives them an appreciation for food that will last them a lifetime. Be sure to involve children in your Food Revolution Day activities!

Watch our Rainbow Days video!

Follow Chef Ann Cooper on Twitter:

www.twitter.com/chefannc

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We are just days away from the first ever Food Revolution Day with hundreds of local food events and dinner parties taking place in cities, communities and homes around the world as people stand up for real food and better food education on May 19th.

Kicking off the activities on Friday will be schools and companies, two key places where real food is vital and a fuel for success.

When we think of food and changing what we eat and the way we eat, we often tend to think of making changes at home or in schools and forget about the workplace — even though on average we’re spending 260 days a year at work and consuming at least one meal there every day.

During work hours we can often feel pressed for time and eating habits suffer. The workplace is actually a great place to start thinking about real food, and really it should be company policy to encourage employees to eat fresh, healthy food at work, whether from the work cafeteria or brought from home. Making better food choices can improve performance in both the short and long term for a more successful workforce. After all, we all work better when we are fuelled up on fresh, wholesome, nutritious foods!

Some companies have already started making wellness a priority. Others are still a long way off. Food Revolution Day is an opportunity for workplaces and employees to think about real food. By getting your company involved and encouraging employees to make simple changes, you’ll be part of a global movement and making a commitment to the health and happiness of your workforce.

Companies who are standing up for real food and joining Food Revolution Day through a commitment to better food in the workplace:

Virgin Management Ltd and Virgin Unite, the non-profit foundation of the Virgin Group, already offer their staff a free salad bar, vegetarian option and healthy food option every day as part of their lunch service, plus free fruit is available all day. In aid of Food Revolution Day they are running three real food initiatives: a healthy recipes competition for employees to share their real food recipes, food amnesty competition showcasing the worst types of processed foods they’ve ever heard of to raise awareness about making better food choices and their event, ‘Feast on Fruit Friday’ this Friday. Check out Richard Branson’s video and Food Revolution Day dinner party page.

In Spring 2011 we piloted a Cooking & Company initiative with help from IDEO and the TED Prize team to engage IDEO employees and affiliates in cooking classes to inspire people to cook and come away with better skills and knowledge to then apply to themselves, their families and colleagues. Since then IDEO, the global design and innovation firm, helps to run cooking classes with Microsoft, GAP and Method in California. It’s a great way for a team to get together, cook and eat together, and come away with new skills. IDEO run these classes throughout the year and are holding events throughout May in support of Food Revolution Day.

Spotify Like many companies out there with limiting cooking facilities the small kitchen in the Spotify London office makes preparing real food a challenge, but the team are never the less committed to fresh food and better food education proving that simple changes and efforts can go a long way to improving food in the workplace. A local greengrocer makes a daily delivery of a variety of fresh fruits, and smoothies are free for everyone. Inspired by Food Revolution Day, the whole Spotify office will be sitting down together to enjoy a ‘real food’ lunch of salads and wraps this Friday. Jamie has created a Spotify playlist to be enjoyed whilst cooking to or dining with friends, listen to Jamie’s playlist here!

JUSTIN Vineyards & Winery specializes in making Bordeaux-style blends that reflect the unique soils and the micro-climate of the west side of Paso Robles in California. The Restaurant at JUSTIN is equally passionate for real food so they are hosting a Guest Chef dinner on Friday benefitting Jamie’s foundation. The six course prepared menu by Top Chef All Star’s Chef Marcel Vigneron and JUSTIN’s Chef Will Torres will take place in JUSTIN’s Barrel Caves and will highlight local and seasonal ingredients to celebrate Food Revolution Day.

Planning your own Food Revolution Day dinner party? JUSTIN’s sommelier Jim Gerakaris matched wines to 30 of Jamie’s Food Revolution Day recipes so check them out for some ideas for your Food Revolution Day menus.

Sports giants have also stepped up in the U.S. to support Food Revolution Day including NFL, NBA and NHL.

“The NBA, through its comprehensive health and wellness program NBA FIT and through our commitment to Share our Strength’s No Kid Hungry Campaign, is committed to encouraging physical activity and healthy living for children and families,” said NBA Senior Vice President, Community Relations Todd Jacobson. “Diet is so important to performing at a high level and food education and access to healthy meals is so critical for kids of all ages. We are proud to support Jamie Oliver in standing up for Food Revolution Day on May 19.”

If you’re feeling inspired, it’s not too late to get your company involved. Here are a few easy ways to learn more and take part on Food Revolution Day. Add your voice and stand up for real food!

3 Easy Ways For Companies To Support Food Revolution Day

• Download the Workplaces eBook for 30 ways to start a Food Revolution in your workplace With the help of the Google chefs we’ve compiled a great list of ideas to inspire you.
• Get Your Company Involved This Friday spread the word about Food Revolution Day, support through Facebook and Twitter, plus anyone can host a real food dinner!
• Pledge Your Support on our company’s page to add your name and company to the growing ranks of people who believe in better food and food education in the workplace.

Follow Janey Gourlay on Twitter:

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