Cooking for Justice: A One-Time Experiential Korean Cooking Class Addressing Sustainable, Inclusive, and Anti-Oppressive Food Practices

Project Coordinator & Sponsor: Tae Kyung Park

Responsible Department: Social Work

Total GAF Funding: $640

Themes: 

Goal: Demonstrate anti-oppressive social work practice by discussing culture of food, cooking, and eating manner, impact of overconsumption on environment and disadvantaged communities, honoring indigenous food culture, and more.​ Challenging students for sustainable cooking habits, i.e. not allowed to use dish washers, disposable hand towels, waste reduction, making exact amount to eat, etc.

Impact:  Demonstrate at least three sustainable cooking habits they can apply at home. Identify and challenge personal or societal food biases.​ Describe how ecosocial work values inform anti-oppressive, culturally honoring food practices.​ Commit to one change they will make in their personal or professional approach to food and sustainability.