Food Innovations

Project Abstract

For this project, I was challenged to develop a snack line using hyperlocal ingredients, meet school nutritional guidelines and use sustainable packaging. I am originally from Scott County, Kentucky where I researched locally available fruits, vegetables, and food products to determine the best option. I selected whole wheat flour from Weisenberger Mills and created vegetable-based muffins using sweet potatoes and zucchini, chosen for their nutritional benefits. To go over the top I also used locally sourced honey to replace sugar to meet school guidelines. This project emphasized both health and sustainability through thoughtful ingredient selection. As a result of my work, I earned first place and a gold medal at the FCCLA State Leadership Conference, qualifying me to advance to the National competition in Washington, D.C.

Conference Details

Family Career Community Leaders of America National Leadership Conference. https://fcclainc.org/attend/national-leadership-conference 

July 6-10, Family Career Community Leaders of America.

Funding Type

Travel Grant

Academic College

College of Education & Human Services

Area/Major/Minor

CTE/ Family and Consumer Science Ed

Degree

Bachelor of Science

Classification

Junior

Name

Mrs. Lauren Williams

Academic College

College of Education & Human Services

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