At the University of Richmond in Virginia, a new Well-Being Center has been helping the school approach student health in a holistic sense.
And the dining team has been an integral part of that, setting up shop in the center’s demo kitchen, where the culinary dietician teaches classes on topics such as basic cooking skills, how to grocery shop and how to prepare meals with five ingredients or less.
“We want to engage with the students socially, as well as nutritionally and experientially,” says Executive Dining Director Terry Baker.
On this episode of “Dig In,” hear more from Baker on how she and her team encourage students to explore food and what it means to them.