Safe Food For the Hungry '97
A Focus on Diversity
A satellite videoconference workshop designed to help staff and volunteers of not-for-profit
food assistance programs provide safe and nutritious food for their diverse clients.
Food banks, food pantries, soup kitchens, and other not-for-profit food assistance
organizations face the challenge of providing safe, nutritious food to people in
need. Safe Food for the Hungry '97 will explore issues of food safety and nutrition
in these organizations, especially as they relate to the diversity of clients who
use food assistance services. This year's program will look at food safety and nutrition
through the life cycle, from pregnant mothers and infants to the elderly, while
connecting to related issues of multiculturalism. The program emphasizes interactivity
and practical solutions to common challenges. The satellite broadcast, workshop
activities, and print materials combine to create a framework that organizations
can use to evaluate their programs and to solve problems. Participants at downlink
sites across the country are encouraged to contribute to the program by sharing
their comments, questions, and solutions during the videoconference.
- Food bank, food pantry, soup kitchen, and other not-for-profit food distribution
organization directors, staff, and volunteers.
- Cooperative Extension specialists, EFNEP and FNP coordinators and assistants, and
county educators who work with not-for-profit food distribution organizations or
low income individuals.
- County, state, and local health officials who work with not-for-profit food distribution
organizations. Other interested groups or individuals.
Cooperating Institutions and Agencies
- University of Florida Cooperative Extension Service
- Washington State University Cooperative Extension Service
- Oregon State University Cooperative Extension Service
- United States Department of Agriculture
- Cooperative State Research, Education and Extension Service
- Food Safety and Quality National Initiative
Presented by the Purdue University Cooperative Extension Service and the University
of Florida Cooperative Extension Service, in collaboration with the Washington State
University Cooperative Extension Service and the Oregon State University Cooperative
Extension Serviice, with funding from the United States Department of Agriculture,
Cooperative State Research, Education and Extension Service Food Safety and Quality