Food literacy was originally defined by Vidgen and Gallegos, 2014, as the scaffolding that empowers individuals, households, communities or nations to protect diet quality through change and strengthen dietary resilience over time. It is composed of a collection of inter-related knowledge, skills and behaviors required to plan, manage, select, prepare and eat food to meet needs and determine intake.
This can simply be translated as the tools needed for a “healthy lifelong relationship with food”.
More than ever, children and adults, could benefit from reskilling in food sourcing and cooking. Recent research shows that when people purchase food directly from farmers markets or farm stands, they think and act differently around food compared to people shopping at chain grocery stores and large commercial outlets. One aspect of food literacy training aims at building consumer knowledge that helps them navigate with confidence to not only make healthier but also more ethical food choices.
The Flying Carrot Food Literacy program builds this capacity in young people, promoting mindfulness in food selection, collaboration through cooking, and culture through eating and sharing food together. Our student-run food literacy team introduces various aspects of this refreshed nutritional guidance and invites through Southern Colorado’s food stories to reconnect to simplicity and values of local food with film, curriculum, and recipes.