Zainab Zaman, Life Reporter
Humber College vamped up the way it informs students about vegetarianism and environmental sustainability.
Students from the Nutrition and Healthy Lifestyle Promotion courses presented last Wednesday their research om alternative foods that are sustainable and reduces the carbon footprint.
The event is a step towards producing a greener
Tayler Buchanan, the Events Coordinator at the Office of Sustainability, said the goal is to provide local and sustainable food alternatives on campus.
“We were approached by the students in the Nutrition program to help support their research on the benefits of plant based diet and the effects of meat on the environment,” Buchanan said.
“This is chance and a platform for students to showcase their work, also to spread awareness on how gravitating towards more plant base meal is better for your health and the environment,” she said.
Gloria Carvajal, a final year Nutrition and Health student, said she wanted to show that
“Home grown plants have more vitamins and minerals and can be grown all year around,” Carvajal said.
“Using hydroponics and macro bins is the key method to growing fresh food at home,” she said.
Guests tried the fresh tomatoes and basil leaves growing in the greenhouse on campus.
Jelena Vukmanovic, an International Nutrition and Health student, said vegetarianism is a major way to reduce the carbon footprint in the world.
“Coming to Humber it’s a completely different atmosphere, I have grown and learned to leave my comfort zone after joining the program,” she said.
Vukmanovic said the message is to eat more vegetables, and by reducing the amount of meat consumed also reduces the environmental damage.
“Nutrition is a subject that will keep increasing (in importance), right now the health system is being severely affected, which is why a healthy lifestyle involves exercise and
The event allowed participants to also learn about veganism and alternative meals that are made sustainably.
“We are so used to the traditional way of always eating meat, which is why it is out of our comfort zone when choosing a more sustainable protein option,” Buchanan said.