Success StorySpring Into Green: In the Kitchen
Spring Into Green: In the Kitchen
Author: Denise Wooley
Planning Unit: Graves County CES
Major Program: Food Preparation and Preservation
Plan of Work: Promoting Nutritious Eating and Active Living
Outcome: Initial Outcome
Since our clientele and communities are still adjusting to life during a pandemic and in-person activities are limited the local Family & Consumer Sciences agents organized "an old favorite" in-person event the "Spring into Green" conference virtually.
Spring into Green: In the Kitchen, a virtual seminar was organized featuring speakers on the following topics:
- Savor the Flavor with Oils & Vinegars
- Knife Skills & Using the Correct Knife
- 6 Practical Ways to Go Green in the Kitchen
Over 50 participated in this virtual event. The participants completed a Qualtrics survey evaluation.
When asked their level of understanding on the items listed below the majority ranked themselves as a 2 for having an average understanding of the topics covered but when asked following the conference the majority ranked themselves as a 4 having an excellent understanding.
- Identify at least one way adopting greener kitchen practices improves the environment
- Identify at least one way to reduce food or plastic waste in the kitchen
- Describe at least one change that can be made to kitchen habits or purchases to improve the environment
- Identify at least one advantage of using olive oil
- Identify at least one advantage of using flavored vinegar
- Understand the Anatomy of a Knife
- Understand basic knife cuts
- identify most types of knives
Some of the participants gave comments such as:
- How to reduce the use of plastics.
- Felt motivated to improve skills
- I really enjoyed the demonstration on the proper way to cut with a knife and types of cuts
- Learning to reduce food waste
- The fact we can meet/learn even when we can't meet in person
- My favorite was the knife demo
- Loved the cooking with oils and vinegar
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