On February 9, an SCU research team presented preliminary research results to Sacred Heart Community Services food pantry staff, based on surveys and interviews that identified key themes for education materials and campaigns for pantry volunteers and clients. The feedback received during this workshop is being incorporated into a food justice curriculum and a replicable resource guide designed by the team, which other pantries and service organizations can consult to establish a food justice approach to food waste reduction. The SHCS Food Pantry serves 25,000 members each year. This workshop was co-organized by the Initiative’s Christopher Bacon and student researchers Isabelle Solórzano, Paulina Ursua Garcia, and Wanyu Xiang in coordination with Sacred Heart Essential Services Director Sofia Rocha. Paulina and Chris co-facilitated the workshop. See the presentation slides. Photo: Paulina Ursua Garcia.
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