"Fuel for the Future," tips on healthy eating and solutions to food insecurity

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"Fuel for the Future," tips on healthy eating, sustainable eating and solutions to food insecurity

In honor of National Nutrition Month, this month's episode is all about food; how to eat sustainably, reduce food waste and enjoy delicious local fruits and veggies from our campus farmers market.

The world’s population has grown from 5 billion in 1987 to almost 8 billion today, but our resources can’t keep up. Agriculture and related land-use change account for almost 25% of global greenhouse gas emissions. In this episode we sit down with Regan Henry, Registered Dietitian Nutritionist and Certified Eating Disorder Specialist for Dining Services at the College of Charleston. Henry shares her wealth of knowledge and offers suggestions on how to adopt healthy and sustainable eating habits.

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Regan Henry is a Registered Dietitian Nutritionist and a Certified Eating Disorder Specialist. She is a Charleston native and joined the College of Charleston in April 2022 as the Registered Dietitian for Dining Services. 

Her interest in sustainable eating began during her college days when she started studying motivators for local food consumption and other sustainable behaviors among college students. And she’s had a passion for working with college students since then.

Students can meet with Regan to talk about anything from their personal health goals, to managing food allergies, dietary restrictions and learning how to plan and prepare meals independently. Regan works with campus chefs to help take the mystery out of healthy eating. Dining Services recognizes and accommodates food allergies, preferences, and special dietary needs in a way that's personalized, sensitive and supportive. 

• Registered Dietitian services for meal plan holders include:
• Nutrition consultations
• Dining hall tours
• Food allergy solutions

If you have any questions or concerns regarding your nutritional needs, please contact Regan at [e-mail].

Tips for healthy eating:

Fewer animal products, especially red meat, and more fruits, vegetables, nuts and legumes. 

Consider making small, realistic changes to your diet. Eating plant-forward meals is a way to emphasize healthy plants at the center of the plate. Meat can be added as a flavor enhancer, but in smaller quantities than most of us are used to.

Tips for sustainable eating:

Eat fewer animal-based foods. 

Reduce food waste and plan meals ahead of time. 

Pick your produce wisely. 

Eat local

Tips for food insecurity on campus

The Lowcountry Food Bank, in partnership with the College of Charleston’s Riley Center for Livable Communities and the City of Charleston has an online, interactive Lowcountry Food Finder Map, which helps people in need find free food in Charleston County and beyond. 

Cougar Pantry, which provides food to students, no questions asked.

Swipe Away Hunger is a way for students with meal plans to donate unused meal taps to support students facing food insecurity.

Resources

Campus Dish Menus for Liberty Fresh Food Company and City Bistro are housed here, including the vegan/vegetarian/cool foods icons mentioned.
CofC Dining Instagram (Includes communications about wellness events and farmers markets)
Charleston Farmers Market