Food from Thought: A Literature Review Supporting the Development of an Interdisciplinary Experiential Learning Program in the University of Minnesota Dining Halls

Abstract

The research presented in this literature review discusses the benefits and barriers to implementing an interdisciplinary experiential learning program within the University of Minnesota – Twin Cities campus dining halls for undergraduate students enrolled in the College of Food, Agricultural, and Natural Resource Sciences. Evidence highlighting the educational advantages of this type of programming reveals improved creative thinking, holistic problem solving, and student investment in course materials. Furthermore, allowing students to collaborate to develop healthy recipes for the dining hall utilizes student understanding of peer preferences and habits to improve student nutrition. While this innovative course design also aligns closely with college and university goals and missions, barriers to implementing this program including the current dining contract with Aramark and obtaining necessary college administrative and faculty approval still exist.