Nutrition Month in March is an opportunity to learn about making informed food choices and developing healthful eating and physical activity habits. Dietitians of Canada also calls us to recognize and celebrate the diverse roles dietitians play in influencing the well-being of Canadians with their theme We Are Dietitians.  

Additionally, this year’s theme from the Academy of Nutrition and Dietetics in the U.S., Beyond the Table, invites us to reflect on the farm-to-fork aspects of nutrition, from food production and distribution to navigating grocery stories and farmers markets, as well as sustainability. 

At U of G, food sustainability is essential to our strategic goals of building a sustainable tomorrow and deepening our impact on the world. Join us in learning how we can all be a part of food sustainability and security while giving our bodies the essential nutrients we need to thrive. 

Nutrition Month Events

• Wellness Smoothie Social
  

  HEAL: Healthy Eating, Active Living Peer Helpers (Wellness Services) is offering a Wellness Smoothie Social in collaboration with the U of G Food Market. Students can drop by the Food Market for a free fruit smoothie and nutrition resources.

  • Thursday, March 7, 12:30 to 1:30 p.m. (UC Courtyard)

• Sustainable Development Goal Zero Hunger Pop-up

  On March 7, the U of G Food Market will feature a Sustainable Development Goal Zero Hunger pop-up to share about food-related resources, initiatives and supports on and off campus. 

  • Thursday, March 7, 10 a.m. to 3 p.m. (UC Courtyard) 

• SNAP into Eastern European Flavours

  Join the Student Awareness Nutrition Program (SNAP) for a meal featuring Eastern European Flavours. 

  • Thursday, March 14, 11 a.m. to 3 p.m. (Creelman Hall) 
  • Wednesday, March 20, 4 to 7:30 p.m. (Prairie Hall) 

• SNAP Nutrition Month Fair

  Stop by the Nutrition Month Fair to pick up produce from the U of G Food Market while also learning about food, nutrition and sustainability related student clubs and services such as SNAP, the Sustainability Office, the HEAL team from Student Wellness Services and the CSA Food Bank. 

  • Thursday, March 21, 10 a.m. to 3 p.m. (UC Courtyard) 

• Interactive Cooking with Hospitality Services: Sustainable and Affordable Eating

  Staff and faculty are invited to join Hospitality Services Registered Dietitian, Jessie, and Sous Chef, Dale, for a low cost and low waste interactive cooking class hosted by Wellness@Work. Jessie will start with a presentation reviewing some of the considerations for sustainable and affordable cooking at home, followed by a demonstration from Chef Dale and an opportunity for attendees to cook recipes themselves. 

  • Friday, March 22, 11:30 a.m. to 1 p.m. (Anita Stewart Memorial Food Lab, MacDonald Institute)

Follow SNAP on Instagram @SNAPUOfGuelph for more info about SNAP events!