Partner: FSU Food for Thought Pantry

Project: Efficient Service Delivery: Uniting Principles of Dietetics, Sustainability, and Food Insecurity Intervention

Students: Andelino Calderon and Lydia Shackelford

Andelino Calderon and Lydia Shackelford worked as Sustainability Fellows during the Summer 2023 semester. They partnered with Haley Gentile at the Food for Thought Pantry on campus tackle the pressing issues of food insecurity and sustainable consumption.

Andelino, a fourth-year student majoring in Dietetics and Exercise Physiology within the College of Health and Human Sciences, aspires to become a registered dietitian. He envisions a world where everyone has access to adequate nutrition, motivated by a conviction that abundance should not be a privilege. Andelino's work at the Institute of Sport Sciences & Medicine (ISSM) and his commitment to sustainable practices led him to the Sustainability Fellowship. 

Lydia, a second-year undergraduate studying Dietetics, has her sights set on becoming a clinical dietitian with a focus on digestive diseases and autoimmune illnesses. Lydia's passion for combining nutritional knowledge with sustainability practices made her a natural fit for the Sustainability Fellows program. Her future aspirations are rooted in positively impacting individuals' health and well-being through her expertise. 

The FSU Food for Thought Pantry serves as a crucial resource for students facing food insecurity. The Pantry's essential role has been underscored by a significant increase in demand. In January 2022, the Pantry assisted 275 unique students with a total of 454 visits. In the same month in 2023, those numbers surged to 554 unique students and 1118 visits, representing a substantial 101.45% increase in student engagement. Responding to these escalating needs, the Pantry sought a comprehensive inventory system for effective resource management and equitable distribution. 

The Pantry secured a 5-year license for an inventory system named PantrySoft. The goal was to enhance distribution efficiency while adhering to sustainable practices. The Pantry proposed a project for the Sustainability Fellows program to develop a food categorization system that integrates nutritional guidelines with sustainability principles.  

The Fellows crafted a food categorization system that aligns with dietary best practices and remains adaptable to the ever-changing inventory. This involved developing per-item limits assigned to specific categories, ensuring healthful and equitable distribution. Through research and collaboration, Andelino and Lydia integrated their dietetic knowledge, problem-solving skills, and communication abilities to construct a comprehensive categorization scheme. They addressed cultural and interpersonal considerations to create a system that promotes informed and responsible consumption. 

By intertwining nutrition and sustainability, Andelino and Lydia aim to instill a culture of responsible consumption within the FSU community. As future dietitians, their experience will continue to equip them to advocate for the power of nutrition and exercise in fostering health and well-being.

Watch Andelino and Lydia's presentation here. 

To learn more about the Sustainability Fellows program and its impact on the FSU community, visit sustainablecampus.fsu.edu/sustainability-fellows.