Students can engage in food systems at the local, national, and international levels from GW. With a variety of partnerships , students have a vast array of opportunities to get involved with food issues. Please check back here for current internship, volunteer, or job opportunities, or contact the Sustainability Student Adviser to discuss further.
Freshly harvested produce from GW’s on-campus community garden, the GroW Garden
GroW Garden and GroW Community Volunteer Hours:
The GroW Garden is a student-run garden operation at GW. All produce is donated to Miriam’s Kitchen: a nonprofit located down the street. Anyone interested can join the GroW Community for their weekly garden hours and group cook events. Fall 2016 hours take place Sunday 2-4pm. For more information, click here
Common Good City Farm Volunteer Hours:
A community-based urban farm with a mission to improve food access and food education in DC’s low-income areas. Saturdays 9:30am-12pm and Sundays 3-6pm. For more information, click here
FoodPrints, a program of FRESHFARM Markets
FoodPrints is FRESHFARM Markets’ food education program that aims to make positive changes in what children and their families eat through highly engaging, hands-on experiences with growing, harvesting, cooking and preparing nutritious, local foods in season. We work in partnership with administrators and teachers to ensure that FoodPrints becomes a relevant, enriching program that teaches Common Core, Next Generation Science, DCPS/OSSE Health, and DC Environmental Literacy standards, and that adapts to the unique curricular goals of each school we partner with. We are seeking volunteers to work with the FoodPrints program as we begin building the program, at Francis-Stevens Elementary School – a public school located a few blocks from the Foggy Bottom metro station in Washington, DC. The FoodPrints program provides Francis-Stevens students with hands-on experiences with growing, harvesting, cooking and eating fresh, nutritious, local foods in an effort to change children’s attitudes towards and willingness to eat these foods. As part of the program, the school is building an on-site teaching kitchen and will be expanding a year-round vegetable garden, which will be used for both teaching and harvesting. FoodPrints classes are offered during the school day, and generally run for 1 to 2 hours. There will be occasional garden-based activities in the evenings and on weekends throughout the year. Learn more here
Capital Area Food Bank
The Capital Area Food Bank is the region’s largest hunger relief organization and the hub for food sourcing, food distribution, and nutrition education across the Washington metro area. Founded on January 15, Dr. Martin Luther King Jr.’s birthday, the CAFB takes a comprehensive approach to addressing hunger by providing access to good, healthy food. CAFB also provides nutrition education resources, including classes, recipe cards, and produce guides. To learn how to get involved with the Capital Area Food Bank, click here.
DC Central Kitchen
DC Central Kitchen uses food as a tool to strengthen bodies, empower minds, and build communities. The organization prepares nutritious meals for 80 nearby nonprofit partners and 11 District schools, trains unemployed adults for culinary careers, and helps rebuild urban food systems through social enterprise. Learn more about volunteering here.
The mission of Miriam’s Kitchen is to end chronic homelessness in Washington DC. Located adjacent to the GW campus, Miriam’s Kitchen provides homeless people with high quality nutritious meals year round, Monday-Friday. Food donations from community partners enable Miriam’s Kitchen to serve a 5-6 item meal for less than $1. The GW student-run GroW Garden donates fruits and vegetables weekly to Miriam’s Kitchen during the growing season. Members of the GW community volunteer at Miriam’s Kitchen on a regular basis and on special service days. Find more information about volunteering with Miriam’s here.