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