Class
Article
College
College of Humanities and Social Sciences
Department
Journalism and Communication Department
Presentation Type
Oral Presentation
Abstract
On April 15, 2019, I will host the event “Nourishing Nordics” to explore sustainable foodways of Scandinavia. There will be tasting of local and organic foods, education about sustainable farming, Scandinavian genealogy, and musical performances. The purpose of this event will be to educate students and the public about local sustainable vendors in Cache Valley. Utah is ranked 9th worst in the nation for access to local food. We have two food desserts in our area where people are unable to access fresh products. Scandinavia, on the other hand, leads the world with its devotion to sustainability and promotion of eco-friendly lifestyles. Local and organic foods are the norm, while recycling and composting are prioritized. This event will give Utahans and students at Utah State University the opportunity to try these foods and learn about the sustainable practices of their Scandinavian ancestors. As a public relations student, I will discuss planning for this event, connecting with local vendors, creating a press kit, and interacting with the media. I will also highlight the objectives, strategies, and tactics I used to develop this event.
Location
Room 155
Start Date
4-10-2019 10:30 AM
End Date
4-10-2019 11:45 AM
Included in
Nourishing Nordics: A Celebration of Sustainable Foodways in Scandinavia
Room 155
On April 15, 2019, I will host the event “Nourishing Nordics” to explore sustainable foodways of Scandinavia. There will be tasting of local and organic foods, education about sustainable farming, Scandinavian genealogy, and musical performances. The purpose of this event will be to educate students and the public about local sustainable vendors in Cache Valley. Utah is ranked 9th worst in the nation for access to local food. We have two food desserts in our area where people are unable to access fresh products. Scandinavia, on the other hand, leads the world with its devotion to sustainability and promotion of eco-friendly lifestyles. Local and organic foods are the norm, while recycling and composting are prioritized. This event will give Utahans and students at Utah State University the opportunity to try these foods and learn about the sustainable practices of their Scandinavian ancestors. As a public relations student, I will discuss planning for this event, connecting with local vendors, creating a press kit, and interacting with the media. I will also highlight the objectives, strategies, and tactics I used to develop this event.