Campus Life

Nourishing Nordics Event to Explore Sustainable Foodways of Scandinavia

By Shandrea Hickok |

More than 30 local eco-friendly vendors will join in an appreciation of Scandinavia’s devotion to sustainability through a smörgåsbord of food, folk dress, dancing, music and heritage at Nourishing Nordics: A Celebration of Sustainable Foodways in Scandinavia at Utah State University. The event happens Monday, April 15, from 11 a.m. to 2:30 p.m., in the International/Sunburst Lounges in the Taggart Student Center on the Logan campus. 

Utah State University’s Blue Goes Green Sustainability Office will kick-off Earth Week 2019 with the event that is free and open to the public. It will feature local, organic and Scandinavian food tasting with vegetarian and gluten-free options. There will be booths about sustainable living and local heritage groups showcasing Utah’s connection to Scandinavia through music, dance and displays.

The event was organized as part of a creative research and USU Honors capstone project by public relations student Shandrea Hickok, with sponsorship by USU’s Blue Goes Green Sustainability Office, Dining Services and the Honors Program. 

During the summer of 2018, Hickok received an Undergraduate Research and Creative Opportunities grant to travel to Denmark, Norway and Sweden and study sustainable food and beverage practices.

“Scandinavia is devoted to sustainability as a way of life: organic and local foods are the norm, while recycling and composting are prioritized daily,” Hickok said. “I was inspired to create this event to address Utah’s food crisis because while I was aware of Utah’s large Scandinavian ancestry, I was surprised with the lack of acceptance of sustainable foods when talking to my classmates.”

Along with food samples, eco-friendly, products, informational sheets, pioneer heritage, ancestry, museum artifacts and recipe book will be offered, as well as displays of Scandinavian decor, flags and traditional Scandinavian folk clothing.
 


Shandrea Hickok was inspired to create the Nourishing Nordics event to address Utah's food crisis after traveling to Denmark, Norway and Sweden and study sustainable food and beverage practices as part of a Undergraduate Research and Creative Opportunities grant.

WRITER

Shandrea Hickok
Student Writer
Department of Journalism and Communication
shickok_mates@hotmail.com


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