Students were able to show off the work they did promoting plant based meals in our town. They won 1st place in the state of Virginia. They then traveled to Denver, CO to continue to show off their hard work and dedication.
In the past week members have reached out to the community by baking plant based muffins and distributing them at a local farmers market. We also brought Plant Pure information and the recipes to share.
Meatless Monday bags were given to students who have shown an interest in trying plant based meals at home. They were given all the ingredients to cook a meal with their families. We are also promoting students sharing this information on social media by holding a plant pure contest.
FCCLA members are off and running. So far they have identified several ways to make a big impact on our local community. After writing a letter to the Sodexo Food Service Manager they were able to implement a completely plant based Monday next month. Meatless Monday is also the theme behind a project where a group of students are provided with a recipe and ingredients to cook dinner at home. The funds we received have helped to purchase reusable totes and ingredients for this project. Later this month we will be out in the community at our local farmers market on tips to go plant based while baking. Teachers at HCHS had access to a plant based lunch recently. Ratatouille and Vegan Garlic bread were served and information about the Plant Pure Community was provided via email to the entire staff as well. Students have provided plant based cookies at several meeting held by our school. Pictures below are from the Ratatouille meal made.
Our first plant based recipes have been shared with the community. We reached over 100 people with these cookies. This week we also began discussing working with our Ag classes at HCHS and implementing a Meatless Monday program at school.
So we went ahead with our meeting today. Rebecca was unable to attend do to other zoom meetings, but she had previously been filled in. Logan is receiving zoom minutes via email. Today we discussed various ideas of how we will be presenting plant based cooking to our school and community including newspaper, comet news, and cooking demos at the local farmers markets. We also discussed sharing this project impact with FCCLA. Bridget is a former FCCLA officer and Brittany and Logan are joining this year. We discussed our next meeting about his next month when school starts.
Timeline: We will begin planning our community activities in August. By April we should have data to show our impact and will shared with our community, state, and nation with help of FCCLA group.
Budget: $450 will be spent on ingredients for various recipes. $250 on impact presentation $300 community out reach at farmers market, news, ect.
Expected Impact: Measurable goals in numbers as far as reach. It begins small in our class of 60. We then can reach school wide with over 1,200. We hope to share locally in the news and community events. Numbers will be obtained before April for that. We hope to have valuable feedback from students, teachers, and faculty on recipes before sharing with the community.
Location: this project will begin at Halifax County High School. We shall make sure any place we visit has proper permits and food safety requirements.
