Performance Nutrition
Performance Starts With Food
(Weight Room)
Dal Ward
(Leadership Offices; W-F)
Laura Anderson
Dana Bielinski
Sustainable Snacks
The Sustainable Snacks program was established in November 2014 with the vision of providing nutritious, minimally processed, and environmentally responsible snacks. With a grant from the Sustainable CU Environmental Center the Performance Nutrition Department was able to purchase commercial food dehydrators and nut grinders to create sustainable food products.
Goals of Sustainable Snacks:
- Provide healthy, high quality snacks at the training table, and feature locally grown foods and ingredients.
- Significantly decrease the money spent on excessively pre-packaged dried snacks by dehydrating and storing in bulk at the training table.
- Eliminate the additives and preservatives that are found in commercially prepared dehydrated snacks.
- Reduce the distance (on average 1500 miles) from farm to fork for our produce by developing relationships with local farms.
- Educate Student Athletes, coaches, and faculty about sustainable food choices, how to produce minimal food and paper waste, and how to prepare tasty and healthy treats.
- Involve and educate the larger student body, and ultimately the community, in the development and educational experience of preparing sustainable food.
Current Sustainable Snacks Featured at Fueling Stations:
- Cinnamon Apple Chips
- Seasoned Sweet Potato Crisps
- Kale Crumble Granola
- Assortment of Nut butters (walnut and cashew butter)
- Energy Balls
Interested in being a part of our Sustainable Snacks Team? For available volunteer/internship opportunities please contact Laura Anderson or Dana Bielinski.