Students in the Department of Nutritional Sciences at Rutgers University–New Brunswick participated in Recipe Day on March 11, bringing together coursework and real-world impact as they created meals designed for low- and under-resourced communities. The event featured 24 student-developed recipes, with a focus on affordability, cultural diversity, and nutritional value.
Recipe Day is part of the Food Production and Management course led by Salome Papaspyrou Rao, assistant teaching professor in the Department of Nutritional Sciences. The initiative aligns with Rutgers’ commitment to experiential learning and supports both student development and community needs. Melissa Keresztes, teaching kitchen coordinator and lecturer, said, “This is not just about creating recipes. It’s about developing a greater quantity and diversity of recipes using ingredients that are easy to find and that are affordable.”
The collaboration between the Department of Nutritional Sciences and the Expanded Food and Nutrition Education Program (EFNEP) under Rutgers Cooperative Extension aims to combine efforts for broader impact. Marisol Ortiz, EFNEP state coordinator/assistant director, supervisor said: “That prompted me to reflect on the proximity and overlap between EFNEP and the Department of Nutritional Sciences. We saw an opportunity to bring those efforts together in a way that benefits both students and the communities we serve.”
Students were tasked with developing original recipes while meeting EFNEP guidelines such as limits on sodium, fat content, use of no more than ten ingredients, affordability, accessibility from local pantries or stores, as well as reflecting their own cultural backgrounds. These recipes undergo rigorous testing before being selected for inclusion in EFNEP classes or published online.
Brian Schilling, director of Rutgers Cooperative Extension (RCE), said: “This collaborative work beautifully illustrates how Cooperative Extension and academic instruction can work synergistically to meet community needs while enriching students’ experience.” According to Ortiz: “This initiative connects academic learning with real-world impact. Students are not just completing assignments—they are creating resources that directly benefit families across the country.”
The School of Environmental and Biological Sciences at Rutgers promotes diversity and inclusion while addressing social injustices according to its official website. The school provides an intimate campus environment within Rutgers University according to its official website, is affiliated with the New Jersey Agricultural Experiment Station established in 1880 according to its official website, addresses challenges like climate change through research according to its official website, holds distinction as part of one of America’s oldest institutions founded in 1766 according to its official website, and extends outreach beyond New Jersey addressing global sustainability issues according to its official website.
As Recipe Day continues into its third year under EFNEP’s leadership through initiatives like Simple Plate Initiative led by Stacy Onofrietti, it aims for ongoing expansion so more students can contribute meaningful resources benefiting families nationwide.
