Notre Dame annually celebrates Walk the Walk Week to commemorate Dr. Martin Luther King Jr.'s legacy and renew the University’s commitment to building the Beloved Community - living in solidarity with all, particularly the most vulnerable, honoring the God-given dignity of every person, treating each individual with respect, and building a Notre Dame community in which all can flourish. This year, the University Operations, Events, and Safety division and their Embrace DE&I team hosted a session on food insecurity.
Bringing together experts and community leaders, the session explored how individual actions and local engagement can help combat hunger and food waste. The content, moderated by Geory Kurtzhals, senior director of sustainability, and Karim Tinoco, supply chain and sustainability manager, aimed to address critical questions surrounding food security, food waste reduction, and the importance of community-driven efforts. With speakers and demonstrations from Unity Gardens, the Center for the Homeless, Cultivate Food Rescue, the Notre Dame Sustainability team and University dining and hospitality teams, the session offered many perspectives on how we can all play a part in creating a more food-secure world.
One of the most poignant moments of the discussion came from Jim Conklin, co-founder and executive director of Cultivate Food Rescue, who emphasized the scale of food waste in our society. He revealed that nearly 80% of food waste consists of perishable goods. He highlighted how this waste could be avoided through smarter practices - like what Cultivate Food Rescue does - such as freezing food to lock in nutrients and ensuring food gets directed to those most in need. "If you don't have food security, the stress is unreal. You're constantly wondering where the next meal will come from," Conklin shared, underscoring the emotional toll food insecurity has on families. Cultivate Food Rescue visits campus daily to source food for its mission and operations.
Local partnerships play a critical role in combating hunger. Representatives from Unity Gardens, including Katie Lane, Danny Davis, and Selina Alcantar, spoke about the importance of community gardens in providing fresh produce and fostering connections. “Anyone can come and pick the food,” said Katie Lane, director of operations for Unity Gardens, stressing the open-access nature of the gardens. “Beyond just food, these spaces are about building relationships, offering support, and providing a safe, therapeutic environment for those involved.” Danny Davis shared his own transformative experiences at Unity Gardens, explaining that the act of gardening goes beyond harvesting food—it’s a process that helps heal and nurture individuals in ways that transcend the physical benefits of fresh produce. Jennifer Morgan, director of food services at the Center for the Homeless, touched on the challenges faced by food services in local shelters.
The discussions were sandwiched by multiple demonstrations. Bill Wozniak, demi sous chef at Guglielmino Dining Facility, demonstrated strategies for reducing waste through canning of food items, and Giuseppe Macarata, associate director of North Dining Hall, and Calvin Metts, executive chef at Three Leaf, Morris Inn and Notre Dame Conference Center, shared examples of how his team repurposes ingredients to create new dishes, minimizing waste while ensuring nutritious meals are served. He emphasized that creativity in the kitchen not only addresses food waste but also improves the overall quality of meals provided to those in need. Cheryl Bauer, director of supply chain and sustainability, walked the audience through how easy it can be to grow fruit and vegetables from seeds in your own home.
The session highlighted that food security isn’t just about providing meals, but about fostering community, building relationships, and finding long-term solutions that benefit everyone.
Originally published by at experience.nd.edu on February 03, 2025.