Our FUTP 60 student leaders worked with our food service director and head chef and came up with a great taste testing and physical activity event for community members. Featured foods were Sour Lime Frozen Grapes, Crestless veggie quiche, energy bites, black bean brownies, fresh salsa with homemade wheat chips, grapefruit/mint infused water and spinach/mint smoothies as well as, chickpea and cucumber salad. At each site, students were surveyed by asking the questions did they like it why or why not. Data was collected and submitted to our chef for consideration for our regular lunch/breakfast menu. The winner was the Sour Lime Frozen Grapes with a close second place with spinach/mint smoothies. The gym was then set up for activities such as: climbing wall, tiki throw, bowling, giant jenga and a mat for quite time/stretching. Vermont Department of Health and WIC set up displays talking about sugar intake and body fat. Leukemia & Lymphoma Society provided resources about blood borne cancers and preventative methods; and BCEMS own Vermont Kids Against Tobacco talked with people the harm of tobacco and e-cig s.
How did students and adults work together as a team?
Students took the lead and met with our Food Service Director and Chef to talk about their plan for a community event. Students set up weekly meetings, time line, deadline and followed through on their plan. Their leadership was supported by the adults.
What challenges did you face and how did you overcome them?
Our challenge this year was getting people to come out for the event. Students will develop a plan to increase attendance for the next planned event.
How did you accomplish your goals?
Students accomplished their goals by following their plan they mapped out, setting deal lines and following through and supporting each other. They also signed tasks to individuals with help meet their goals.