An Illinois State University student consulting team transformed their Innovation Consulting Community (ICC) project into a way to bring more fresh produce to their fellow college students.
The team, comprised of students from majors across the University, found that U.S. college students do not meet the recommended five or more servings of fruits and vegetables a day due to financial reasons and a lack of accessibility. This information led them to work with Elisabeth Reed, director of the Office of Sustainability, and Bill Legett, director of Event Management, Dining, and Hospitality (EMDH), to develop a program that would make this possible.
In previous years, ISU had a program called Fresh FAVs that provided ISU students weekly access to fresh produce. After the pandemic, the program was unable to be reestablished. However, the efforts of this ICC student team may provide for a revitalized effort to offer a fresh and local produce program to students.
Throughout the semester, the team collaborated on researching the factors contributing to college students’ lack of fresh produce access on campus. They also explored farmers market concepts at other universities, engaged in consultations with those with expertise in the area, networked, and created enduring relationships.
Senior environmental sustainability major Lauren Durham and her classmates enrolled in this professional development experience. This course allowed students like Durham to lead a project that gives back to and improves the community. Durham, who served as the team’s project manager, said, “Knowing this is a new class implemented in ISU, I find it to be one of the best I’ve ever taken. It truly dives in depth into problems and challenges you will come across in your life and will have to solve.”
This interdisciplinary course led by Dr. Peter Kaufman is offered through the support of the Hagge Innovation Institute. Students select a project manager and project recorder, engage with a client, and are responsible for setting deadlines to achieve their project goals.
Reed has seen a great outcome from this project. She noted the consulting team “researched many different ideas and put together the pieces that could work here at ISU.” Reed also said that “she is impressed with two of the students who would like to continue working on this project, despite the class being over. She will meet over the summer with these students and ISU Event Management, Dining, and Hospitality (EMDH) to develop this program further.”
The following students participated in this consulting experience: Lauren Durham, environmental systems; Addy Hollis, health promotion; Tommy Fox, marketing; Jada Cripe, psychology; and Michelle Kadede, master’s in technology.
