An 100% West Virginia-Grown Product that cultivates food security while strengthening opportunities for farmers. This service-learning project allows students the opportunity to apply lessons learned in Food Service Systems Management and Community Nutrition to strengthen West Virginia’s Food System.
Growing with Purpose
Students from the WVU Student Association of Nutrition & Dietetics club grow a variety of hot peppers at the community garden plots.
Learning Beyond the Book
Students from the WVU Human Nutrition & Foods program dehydrate the peppers and mix them with J.Q. Dickinson Salt. This hands-on experience allows for an greater understanding of food safety, food processing and food entrepreneurship.
Cultivating Food Security
The final product is sold by the WVU Student Association of Nutrition & Dietetics. 100% of proceeds go towards subsidizing more CSA Shares through the Farm to Families program.