Student-led food initiatives–like campus gardens and food waste diversion projects–are instrumental in transforming students’ mindsets and developing their skills as agents of large-scale change, write Blane Harvey (McGill University), Emily Diane Sprowls (McGill), and Zoë Deskin (University of Copenhagen). The authors share their findings from a recent research project, which demonstrated that these student-led food initiatives often facilitate hands-on learning opportunities, advance holistic understandings of food systems, and foster meaningful interdisciplinary dialogue. The writers conclude that these opportunities deserve university investment as they ultimately “nurture students as the next generation of change-makers.”
