The Science and Ecology Explorers Club (SEE) has been busy making sustainable cornbread muffins for the Central Union Mission Shelter in Washington, DC.
One goal of the club is to increase the use of sustainable practices in our community and food systems. According to Olivia Dixon '22, "Decreasing the use of dairy products like butter and milk lowers the environmental impact of CO2 emissions from cows."
Twice now, the club has baked over 100 cornbread muffins using ingredients such as vegetable oil and a plant based milk substitute. The muffins are also heart healthy because they contain lower amounts of saturated fats. The men at the shelter get healthy variety in their diet that is also good for the planet!
Great job, SEE!