Seeking volunteer candidates to serve on our Board of Directors to support rapid growth and evolving forward

Please look as to a guideline as to aligning your interest.

BCAGlobal Current Core Principles for Programming–10.8.24

• Food Sovereignty is the right of people, communities, and nations to define, control, and manage their own food systems. It emphasizes local, culturally appropriate, and sustainable food production over corporate or industrial food systems. It focuses on empowering local communities, particularly small-scale farmers, to produce and consume food in ways that prioritize ecological balance, community well-being, and local economies. This is a Community-Food System principle.
• Food Waste refers to food that is discarded or lost uneaten at various stages of the food supply chain, from production to consumption. It encompasses food that is still safe and edible but is thrown away, as well as food that spoils before it can be consumed. Food waste occurs at multiple levels, including on farms, in processing and distribution, in retail settings, and in households. This is a Culinary Research and Development skill set.
• Nutritional Literacy refers to an individual's ability to understand, interpret, and apply information related to nutrition in order to make informed and healthy food choices. It combines knowledge of nutrients, dietary needs, and health outcomes with the skills to evaluate food labels, follow dietary guidelines, and prepare balanced meals. Nutritional literacy is an essential component of overall health literacy, empowering people to maintain a healthy diet, prevent chronic diseases, and improve well-being. This is a Culinary Nutrition Skill and Knowledge Set.
• Mindful Eating is the practice of being fully present and engaged during the process of eating. It involves paying attention to the sensory experience of food—its taste, texture, smell, and appearance—as well as your body’s hunger and satiety cues. Mindful eating encourages a deeper awareness of the eating process, leading to healthier food choices, better digestion, and a more satisfying relationship with food. This a culinary teaching principle that defines one’s relationship with food and themselves. Mindfulness is a framework.
• Food as Medicine is a concept that emphasizes the role of food and nutrition in preventing, managing, and treating diseases. It is rooted in the idea that what we eat has a direct impact on our overall health and well-being, and that food can be used not only to fuel the body but also as a therapeutic tool to promote healing, prevent chronic illness, and improve long-term health outcomes. This is a Culinary Nutrition skill and Knowledge set alongside an understanding of diet related chronic disease.
• Basic understanding of food/food systems as it relates to ESG and UN SDG Goals is also relative to forward culinary leadership.