MARSHALL — There was a lot going on in the culinology kitchens at Southwest Minnesota State University on Friday.
Students were busy preparing pulled pork, queso and beans, and counting out and labeling food containers. Fresh meals for more than 100 people needed to be packed and ready to go that afternoon.
It was all part of a new project by members of SMSU’s Enactus student organization.
Enactus SMSU is a 501(c) student organization that engages in entrepreneurial projects that improve their communities and the lives of people all across the globe.
The “Mindful Meals” program rolled out Friday works to help Marshall area kids and their families get free nutritious meals on the weekends.
“For our first run, we had 22 families,” with a total of 108 people served, said Dr. George Taylor, a business professor and Enactus co-adviser at SMSU.
“I really like this project, because I feel like we’re making a difference in the community,” said SMSU student Stephen Zimmer.
As co-managers of the project, Zimmer and fellow student Valerie Messner had been working to make Friday’s meal possible for a long time.
Planning for Mindful Meals started about a year ago. Mindful Meals was inspired by the Humanity Alliance, a nonprofit that rescues food items that would otherwise be discarded, and uses them to prepare meals that are delivered to Minnesota families.
After meeting with Humanity Alliance leadership at the nonprofit’s facility in Victoria last year, Enactus students refined their own project. Their focus would be on helping children who may not have access to enough healthy food outside of school.
“Our mission became to address food insecurity in a K-12 setting,” Taylor said. “There’s a significant relationship between diet and students’ performance in school.”
In that sense, addressing food insecurity is crucial for the health and economy of southwest Minnesota.
“We’re trying to grow tomorrow’s workforce,” Messner said.
“I think it’s such an important cause, that doesn’t get a lot of attention,” Zimmer said.
Humanity Alliance has helped guide Enactus through the process, advising students on best practices for the meal program.
Enactus students also worked to raise funds for the program and partner with area businesses. Christensen farms donated funds that will help Mindful Meals purchase pork for delivery meals, and Hy-Vee and Aldi have also donated to the project. Taylor said Enactus hopes that in the future they will be able to work with Hy-Vee to rescue perishable food items as well.
“That’s perfectly good food that would otherwise be thrown away,” he said.
Mindful Meals also worked together with students and faculty in the SMSU culinology and hospitality management programs, and the Student Hospitality Opportunities organization.
“Chef (Ronald) Walker has played a huge part in this,” Messner said. “He and his students have been super helpful.”
For Mindful Meals’ first meal delivery, Enactus reached out to families of students in kindergarten and first grade at Marshall Public Schools.
“What we’ve been doing so far with kindergarten and first graders, is handing out fliers to the (Park Side Elementary) principal,” Zimmer said.
Park Side staff could help make sure families get information about the meal program. Messner said in the future, Mindful Meals plans to have online sign-ups available for interested families.
Preparation for Friday’s meal delivery started all the way back at the beginning of the week, Messner said. Monday was a day for shopping and receiving supplies. By the middle of the week, students were preparing ingredients for the meal.
Zimmer said the menu for the pilot meal was pulled pork tacos, with toppings like queso, pico de gallo, and beans. The meals also included a side dish of green beans with onions and bacon.
Messner said for future meals, students are also planning to work with different dietary requirements.
Friday’s meal delivery was just the first that Enactus students are planning, Messner and Zimmer said. The pilot program will continue through the spring semester at SMSU, and full operations will start in the fall.
Students plan to expand the program to be able to provide meals that families can prepare over the weekend, in addition to a Friday night supper.
As part of the project, the Mindful Meals program will also need to have a social media presence, and performance metrics they can show to partners.
