Students in Dr. Scully’s Food, Nutrition, and Service class were able to learn about the study of biology and nutrition directly through hands-on service projects in their community. Through community-based lab activities and projects, students had the opportunity to receive an in-depth look at the concepts being taught in this service-learning course, reinforcing the importance of sustainable food systems. Student teams collaborated with a wide range of community partners to design and implement educational workshops, activities or resource materials aimed at educating the public on food and nutritional concepts.
For information about Community Engaged Scholarship at GW: https://go.gwu.edu/cesc
Fall 2024
Professor: Tara Scully
Students Reporting: 48
Time Reported: 922.53 hours
Community Partners:
Students in BISC 1007 engaged with multiple community organizations focusing on food security, sustainability, and nutrition education. Their service included direct support at food banks, community kitchens, and participation in campus-based food waste reduction initiatives.
Miriam's Kitchen was the most significant partner for this course, with students supporting the organization's mission to end chronic homelessness in Washington, DC. Students served meals, distributed condiments, assisted in food preparation, and worked in guest services, providing essential items like toiletries and clothing to individuals experiencing homelessness. The experience immersed students in understanding how food security services function on the front lines while developing an appreciation for the dignity of every person they served.
DC Central Kitchen provided students with opportunities to prepare ingredients, package meals, and assist with the organization's large-scale food distribution operations. Students learned about the organization's mission to combat hunger, create opportunity through culinary job training, and reduce food waste through innovative social enterprise.
Bread for the City engaged students in food pantry operations, where they helped community members "shop" for food items, restocked shelves, and bagged produce. This hands-on experience allowed students to directly address food insecurity while interacting with community members in need.
Students also participated in the Food Waste in Dining Halls Project, a campus-based initiative to measure and reduce food waste at GW dining facilities. They conducted food waste audits, recording data about the amount and types of food wasted, and implemented interventions such as providing sample cups to help students make more informed food choices before putting items on their plates.
Additional partnerships included Capital Area Food Bank, Martha's Table, Francis on the Hill, Food and Friends, and The Grassroots Project, where students contributed to a variety of food security and nutrition education initiatives.
Student Comments:
"I learned that working together and assigning roles makes the process a lot easier to do. I learned that kindness and a smile goes a long way. I learned that our community strives off of working together and sharing kindness."- Student volunteering at Miriam's Kitchen
"It gave me perspective into why students might be wasting food. This is helpful to the project because I have never had a dining plan. I learned how much food is wasted in the dining halls and if that is how much food is wasted in 2 hours at one location, how much is truly wasted in the US within 2 hours."- Student participating in the Food Waste in Dining Halls Project
"Through my work, I learned the importance of community-driven solutions and the value of small, consistent efforts in making a meaningful difference. It also taught me the significance of humility, as I saw firsthand how interconnected we all are and how much people can benefit from even a little extra support. This experience inspired me to remain engaged with service in the future." - Student working with Bread for the City
"I learned how each food needs to be processed to preserve its freshness. The difference between dicing and chopping and cubing (and a bunch of other cutting techniques). Working well in an assembly line to be more efficient in packing food. I thought it was really fun, I really enjoyed the people I was working with and the facilities are great."- Student volunteering at DC Central Kitchen
"It was very eyeopening to see how much food was being wasted in such a short amount of time, and it made me rethink how much food I get for myself in the dining hall. It had a meaningful impact on me by teaching me the value of small actions in reducing waste. This experience reinforced the importance of mindful consumption and showed how simple strategies can significantly promote sustainability." - Student involved in the Food Waste in Dining Halls Project
"Miriam's Kitchen helped me realize the true extent of chronic homelessness and the importance of providing nutritious and well-balanced meals to those in need. I learned the true depth of the chronic homelessness issue. I saw the issues effect on men, women, and children and even some of those who work on or in support of GW's campus."- Student serving at Miriam's Kitchen
"This experience heightened my awareness of how small, intentional actions can lead to meaningful behavioral changes. I learned the importance of sustainable practices and how educating others can foster a collective effort toward reducing waste. It also gave me a chance to engage with peers in a meaningful way, reinforcing my commitment to environmental sustainability and inspiring me to incorporate similar mindful habits into my daily life."- Student participating in the Food Waste in Dining Halls Project
"This experience gave me a deeper understanding of the complexities of food systems and the challenges of addressing waste at an institutional level. I learned how to collect and analyze data effectively, collaborate with team members, and communicate findings in a meaningful way. Additionally, it reinforced the importance of personal and collective responsibility in creating sustainable change. It was both eye-opening and empowering to see how small, intentional changes can have a significant impact on reducing waste and fostering environmental stewardship."- Student participating in the Food Waste in Dining Halls Project
Fall 2023
Professor: Tara Scully
Students Reporting: 63
Time Reported: 1117.36 hours
Community Partners:
| CP | # of students at the site |
| Rock Creek Conservancy | 1 |
| A Future We Can Love | 2 |
| A Future We Can Love Book Talk - GWCEPL- e-Co Leadership Coaching Program | 1 |
| A Future We Can Love: The Role of Higher Education and Leadership in Cultivating Compassion and Wellbeing in an Era of Climate Emergency | 3 |
| A Wider Circle | 1 |
| Alameda Food Bank and Community Market | 1 |
| Black Student Union | 1 |
| Bread for the city | 5 |
| Center for Excellence in Public Leadership (CEPL) | 1 |
| Central Kitchen | 1 |
| Colonial Heights Food Pantry | 1 |
| Common Heart | 1 |
| D.C. central kitchen | 7 |
| DC Greens | 1 |
| Dorey Park Farmer's Market | 2 |
| Foggy Bottom Food Pantry | 3 |
| Food & Friends | 1 |
| Food Packaging and Deliver | 1 |
| Food Rescue US - DC | 1 |
| Food Shelf | 1 |
| Franciscan Monastery Garden Guild | 1 |
| Free Minds Book Club | 1 |
| FRESHFARM | 14 |
| GroW Garden | 13 |
| GW Alternative Breaks | 1 |
| GW Athletics | 2 |
| GW Milken Institute School of Public Health | 1 |
| GWU Red Cross | 1 |
| Hagerstown Healthcare Center | 1 |
| High School Food Shelf | 1 |
| Kanan Kab | 1 |
| Korea Lotary | 2 |
| Little Friends for Peace (LFFP) | 2 |
| Martha's Table | 23 |
| Meals on wheels | 1 |
| Migrant Worker Rights and Food Justice | 1 |
| Miriam's Kitchen | 17 |
| Mosaic Volunteer | 1 |
| My Brother's Table | 1 |
| Potomac River Cleanup | 1 |
| Ronald McDonald House | 2 |
| Rotary | 1 |
| Russian Student Speaking Association | 1 |
| So Others Might Eat (SOME) | 3 |
| St. Mary's | 1 |
| The Store | 8 |
| Travel Warehouse, INC. Fly-and-Share | 1 |
| Vaishnav Sangh | 1 |
| We Are Family | 1 |
| Women's Gymnastics | 3 |
| Work in the community | 1 |
Student Comments:
“We handed out warm cider from a local vendor and then told people about FRESHFarms mission to raise money for fresh food to those in need. Having a holiday meal that has fresh veggies can be a great blessing to some people and it was fun to know I was making an actual impact! So much fun and so excited to return!” - Student that worked with FRESHFARM
“I always have a good time working in the GROW Garden because I do not know much about gardening and plants in general so it is always interesting to learn more about plant identification, and how it goes from seed to table. The people are always nice, and it is refreshing to know that you are doing something to benefit Miriam's Kitchen, a good cause.”- Student who worked with GroW Garden
“I really enjoyed getting hands-on work with nutrition in the DC community. I really enjoyed interacting with the people coming in and giving them the autonomy to make choices about which foods they wanted and the best ways to prepare and eat the produce."- Student who worked with Martha’s Kitchen
Fall 2022
Professor: Tara Scully
Students Reporting: 49
Time Reported: 937 hours
This semester, students made over 500 impacts serving in their local D.C. community. For many, this was their first time getting to do service in-person since the COVID-19 pandemic began, making it especially enjoyable. Some students were able to make direct impacts on their campus, helping with The GW Store, an essential resource for students, while others got to travel further into D.C. to work with community partners such as Martha’s Table.
| Community Partner | Student Involvement |
| FRESHFARM FoodPrints | FRESHFARM FoodPrints integrates gardening, cooking, and nutrition education into the curriculum at partner schools in D.C. through a model of partnerships, standards-based curriculum, cafeteria connections and food access. Students worked hands-on in community gardens with young students and helped lead lessons on sustainability. |
| GroW Garden | The GroW Community Garden is a block-length plot of land located on H Street between 23rd and 24th Streets on the edge of the GW campus. All of the produce is grown to support the work of Miriam's Kitchen. Students assisted with harvesting and gardening efforts alongside regular volunteers. |
| Little Friends for Peace | Students had the opportunity to either participate in virtual peace circles with D.C. Public School students, or with incarcerated citizens in Alexandria, VA . As trained volunteers, students were able to get the chance to learn about peace and conflict resolution through direct service. |
| Martha’s Table | Partnering with Martha’s Table’s ongoing programs and services spread throughout the district, students assisted with distributing meals, necessary supplies and sorting through donations. Students also had the opportunity to assist with special events ran by the group including the Maycroft Mini Market. |
| Miriams Kitchen | Students partnered with Miriam’s Kitchen, a nonprofit organization that aims to end chronic homelessness in Washington D.C., to prepare meals for guests and distribute additional resources including toiletries and clothing. |
| The Store | Students directly served their campus community with GW’s food pantry, aimed at preventing food insecurity on campus. As volunteers with the GW Store, students assisted with sorting through donations and organizing shelves/ preparing the pantry for students. |
Quotes from students:
"I had never helped out in a garden before so this was really exciting! I also really enjoyed learning about how Foodprints helps out at DC schools.” - A student serving with FRESHFARM FoodPrints
“This morning I spent time discussing with other volunteers and Ugandan refugees what it means to be and find peace in this chaotic world. It was inspiring to hear their stories and discuss as a group some peace-building strategies we all can implement in our own lives.” - A student serving with Little Friends for Peace
“I helped set up and distributed food at the annual Guest Fest. It was great being able to put on a special evening for the community we serve, and I always leave feeling inspired by those I interact with. I am looking forward to continue to volunteer at this organization.” - A student serving with Miriam’s Kitchen
“I spent the morning volunteering at Miriam's Kitchen. The more I volunteer at this wonderful organization, the more I look forward to the next time I get to go back. I really enjoy being able to help out the local homeless community, and really enjoy seeing familiar faces and being able to interact with this community.” - A student serving with Miriam's Kitchen
Spring 2021
Professor: Tara Scully
Students Reporting: 50
Time Reported: 1,080
Community Partners for This Course
| Community Partners | Number of students | Projects |
| ARISE High School | 48 | Promoted health education through virtual activities and lesson plans |
| GW Community Response to COVID-19 | 22 | Misc. service activities: delivered food, grocery shopped for senior citizens, completed yardwork, virtual tutoring and assistance with college application essays, etc. |
Student Comments
“I attended office hours with World Culture teacher to help students write their Decolonization Manifesto. Specifically worked with 3 students and helped them by suggesting research and writing techniques and provided examples of analysis for their selected quotes.” – A student serving with ARISE High School
“I did research on the topic of food deserts…I primarily focused on how food deserts commonly surround minority communities and emphasized both minority neighborhoods in cities as well as Native American reservations.” – A student serving with ARISE High School
“Did… research focusing specifically on food apartheid and the effects of nutritional racism and how prejudices are pervasive throughout food-society.” – A student serving with ARISE High School
“In our last class with ARISE, we worked in small groups to help students finalize their final presentations. I worked on the community health needs section and how they were all related. Participation from the students in my group today was great, and I was able to answer questions they had and also ask them questions of my own. We worked through the descriptions of different health needs, and figured out the main issue behind them and how they were related. After a while, the students didn't even need me to guide them, as they came up with the connection between issues on their own.” – A student serving with ARISE High School
Learn more about Community Engaged Scholarship courses at GW.
Further Reflections Directly from Students:
